Arroz Con Pollo
------- Chicken -------
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
------- Rice -------
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
2 garlic cloves, minced
2 cups sushi rice
2 1/2 cups boiling chicken stock
1/4 tsp. saffron threads crushed w/mortar & pestle
Pinch of oregano
1 teaspoon salt
2-4 bay leaves
------- Garnish -------
1/2 cup roasted red pepper strips (jarred are fine)
2 tbsp. minced parsley
1 tbsp. capers (optional)
1. Rinse the rice very well until water runs clear and put in bowl covered with cold water to soak while you prepare the chicken.
2. Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
3. Rinse rice again and drain off as much water as you can. Add rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
4. Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the boiling stock, saffron, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. You may need to remove breasts before the legs if using both, as white meat cooks faster and you don't want it to get too tough before the dark meat is done.
5. Remove chicken to separate platter. Fluff the rice with a fork. Gently stir in red pepper strips, parsley and capers (if using). Add more salt and pepper to taste.
Serves 4-6.
Adapted from
http://elise.com/recipes/archi...