Arroz con Pollo

Filed under Cuban Poultry

Chicken with rice. Uses Achiote Oil and Sofrito (their own recipes).

Ingredients

  • 1/4 cup Achiote oil
  • 1 Chicken, 3 to 4 pounds, cut into 10 pieces
  • Sea salt, fine, or kosher salt
  • Black pepper, freshly ground
  • 1/2 cup Sofrito
  • 1/4 cup Alcaparrado, or coarsely chopped pimiento-stuffed olives
  • 1 tsp Ground cumin
  • 1 pinch Clove, ground
  • 4 cup Long grain rice
  • 4 cup Chicken broth, homemade or reduced-sodium
  • 2 Roasted red pepper, large, bottled, cut into 1/4-inch strips (about 1 1/2 cups)

Directions

  1. In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until rippling. Season the chicken with salt and pepper and add as many pieces skin side down as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside, adjusting the heat so the chicken browns without the oil darkening.
  2. When all the chicken is removed, add the Sofrito and alcaparrado. Season with salt and pepper. Raise the heat to high and boil until most of the water has evaporated from the Sofrito. Add the cumin and cloves.
  3. Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1 inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice.
  4. Stir gently and reduce the heat to low. Cover and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork.
  5. Bring to the table in the pan or transfer to a large serving platter. Either way, garnish with the red pepper before serving.