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 |