LATINO-STYLE CHICKEN AND RICE AKA ARROZ CON POLLO
America's Test Kitchen, from the Episode: Dinner with a Spanish Accent. My husband saw this episode and asked me to make this. *To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.
Provided by Alisa Lea
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Adjust oven rack to middle position and heat oven to 350°F
- Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
- Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
- Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
- Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.
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hector negron
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it. I especially liked the crispy chicken skin.
Annaalesia Marks
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and flavorful dish that will impress your family and friends.
MUMSY PERUMAL
[email protected]I'm not a big fan of spicy food, so I omitted the chili powder from the recipe. The dish still turned out great!
Ismail Aslam
[email protected]This recipe is a great way to use up leftover rice. I had some leftover rice in the fridge and decided to try this recipe. It turned out great! The chicken and rice were both very flavorful and the vegetables added a nice touch of color and crunch.
Lishan Nigussie
[email protected]I added a can of black beans to the recipe and it turned out great! The black beans added a nice protein boost to the dish.
Agera Sewuese
[email protected]I used brown rice instead of white rice and it turned out great. The brown rice added a nice nutty flavor to the dish.
Asif Balani
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The dish still turned out great!
Onyeka Madu
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the colorful vegetables and the flavorful rice.
Saba Sahar
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it. I especially liked the crispy chicken skin.
Nahim Miah
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The end result is a delicious and flavorful dish that will impress your family and friends.
Nqobile Mehloana
[email protected]I'm a vegetarian, so I made this dish with tofu instead of chicken. It turned out great! The tofu was nice and firm, and it absorbed the flavors of the spices and vegetables really well.
Rashen Ravindu
[email protected]This dish is a great make-ahead meal. I made it on a Sunday afternoon and reheated it for dinner on Monday night. It was just as good the second time around!
Mo Black
[email protected]I'm not a big fan of chicken and rice dishes, but this one is an exception. The chicken is so tender and flavorful, and the rice is cooked to perfection. I love the addition of vegetables, which add a nice touch of sweetness and crunch.
Maria Ronald
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken in the fridge and decided to try this recipe. It turned out great! The chicken and rice were both very flavorful and the vegetables added a nice touch of color and crun
Ochekede Edward
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it! The chicken was moist and flavorful, and the rice was fluffy and well-seasoned. I will definitely be making this dish again.
Umwr Brohi
[email protected]This dish is a true fiesta of flavors! The chicken is tender and juicy, while the rice is fluffy and flavorful. The combination of spices and vegetables makes this dish a real winner.