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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