Arroz con Pollo (Rice with Chicken)
- Yield 10 servings
This chicken and rice is traditionally made in a paella pan, which can go gracefully from oven to table.
Use a Dutch oven if you don't have a paella pan. Ground annato seeds or achiote seasoning is typically used in Hispanic cooking.
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon ground annatto or achiote (may substitute saffron, if desired)
- 6 whole chicken legs (thighs included)
- 4 cups reduced-sodium chicken broth
- 1 (15-ounce) can chopped tomatoes
- 2 tablespoons vinegar
- 1/3 cup green olives, plus more for garnish
- 1 tablespoon capers, drained, plus more for garnish
- 1/2 teaspoon dried oregano
- Crushed red pepper flakes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 cups long-grain white rice
- Lemon wedges
- A large handful cilantro leaves, chopped
- Preheat oven to 350F.
- Heat oil in a large shallow skillet. Add garlic, onion and bell pepper; cook until softened. Add ground annatto. Push onions and peppers to side. Add chicken and cook until browned. (You may need to do this in batches.) Add broth, tomatoes, vinegar, olives, capers, oregano, red pepper flakes, salt and pepper. Bring to a simmer, then stir in rice. Cover and bake about 30 minutes. Garnish with a handful of chopped cilantro and serve as is, or pull the meat off the bones and toss with the rice. (Pulling the meat off the bones will make it easier to share the chicken among up to 10 people.) Garnish with extra olives and capers, if using.
Recipe by Sasha Martin, Global Table Adventure