I’ve been on a bit of a rice dish kick lately. And you can’t have a rice dish kick without arroz con pollo, which might be the ultimate comfort food. Deeply flavorful with a hot sauce kick, it’s hard to beat! This one takes a slightly cuban flair, don’t forget the beer!
| Mise en Place |
| STAPLES |
VEGGIES |
| 2 cups |
chicken stock |
1 cup |
onion, diced |
| 2 cups |
long grain rice |
3 cloves |
garlic, minced |
| ~4 tsp |
kosher salt |
1 cup |
peas |
| 1 cup |
cheap american beer, aka coors light |
MEATS |
| 1/2 cup |
dry white wine |
1 lb |
bone/skinless chicken thighs, large bite size |
| 2 tbs |
tomato paste |
|
|
| 4 oz |
sliced pimentos |
|
|
| 1/2 tsp |
ground achiote |
|
|
| 1/2 tsp |
mexican oregano |
|
|
| 1/8 tsp |
ground nutmeg |
|
|
| |
canola oil |
|
|
| Equipment |
| 1 |
dutch oven, medium hot |
| 1 |
oven, 350 |
| 1 |
bowl |
| Directions |
| Step |
Action |
| 1 |
season chicken, bring oil to temp, and brown on both sides a couple minutes |
| 2 |
evac to a bowl and set aside |
| 3 |
lower temp to medium low, and cook onion till soft 10 minutes |
| 4 |
add garlic cook, 2 minutes |
| 5 |
add tomato paste, cook 2 minutes |
| 6 |
add rice, toast 2 minutes |
| 7 |
add wine, raise temp to medium and let boil off, 2 minutes |
| 8 |
add spices, remaining salt, stock, beer, pimentos, chicken and bring to a boil |
| 9 |
cover, and pop in oven. cook for 25 minutes |
| 10 |
evac from oven, stir in peas |
| 11 |
serve with hot sauce and beer |
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