Arroz Con Pollo

Arroz Con Pollo, which translates to “rice with chicken,” is a classic Spanish and Latin American dish that has captured the hearts and palates of people around the world. This delightful one-pot meal combines tender chicken pieces, aromatic rice, and a medley of vibrant spices and vegetables. In this article, we’ll take a culinary journey through the steps to create a mouthwatering Arroz Con Pollo that will transport your taste buds to the streets of Spain or the vibrant markets of Latin America.

The Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• Salt and pepper to taste
• 2 tablespoons of olive oil

For the Sofrito:

• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves of garlic, minced
• 1 tomato, diced
• 1/2 cup of frozen peas
• 1/2 cup of pimento-stuffed green olives
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of saffron threads (optional)
• Salt and pepper to taste

For the Rice:

• 2 cups of long-grain white rice
• 4 cups of chicken broth
• 1/2 cup of white wine (optional)
• 2 bay leaves
• Fresh cilantro and lime wedges for garnish

The Preparation

1. Season and Brown the Chicken:

Begin by seasoning the chicken thighs and drumsticks generously with salt and pepper. In a large skillet or a traditional paella pan, heat the olive oil over medium-high heat. Add the chicken pieces and let them sizzle until they attain a beautiful golden brown color. Once done, remove the chicken and set it aside.

2. Prepare the Sofrito:

In the same skillet, add the finely chopped onions and bell peppers. Sauté them until they turn soft and translucent, releasing their sweet aroma, which forms the heart of the sofrito. This typically takes about 5 minutes. Add the minced garlic and diced tomato, and continue to cook for another 2 minutes, allowing the flavors to meld.

3. Add the Rice and Spices:

Stir in the rice, ground cumin, paprika, and saffron threads if you’re opting for the traditional touch. Continue to stir for a few minutes until the rice is thoroughly coated with the sofrito mixture, absorbing all those delightful flavors.

4. Combine Chicken and Broth:

Now, return the browned chicken pieces to the skillet. For an extra layer of flavor, pour in the white wine if it’s part of your recipe. Add the chicken broth, bay leaves, frozen peas, and the pimento-stuffed green olives. Season once more with salt and pepper to achieve the perfect balance of tastes.

5. Simmer and Cook:

Bring this fragrant concoction to a gentle boil, then lower the heat to a simmer. Cover the skillet with a fitting lid, letting it cook for approximately 20-25 minutes or until the rice is tender, and the chicken is cooked through. If the rice absorbs all the liquid before it’s fully done, you can always add a splash more of chicken broth.

6. Serve and Enjoy:

Once your Arroz Con Pollo is ready, remove it from the heat, and don’t forget to discard the bay leaves. To add a touch of freshness, garnish the dish with sprigs of fresh cilantro and serve it with lime wedges on the side. This vibrant and aromatic masterpiece is now ready to be savored.

In conclusion, Arroz Con Pollo is more than just a meal; it’s a culinary journey that captures the essence of Spanish and Latin American cuisine. Its rich and diverse flavors, along with the simplicity of preparation, make it a favorite for family gatherings, special occasions, or even a comforting weeknight dinner. So, gather your ingredients, embark on this flavorful adventure, and savor the delightful harmony of Arroz Con Pollo today!

Source: carlsbadcravings.com