Do I have the best weekend meal for you!
If all you think of when you think of Arroz Con Pollo is some chicken sautéed with onions, a can of tomatoes thrown in with some chicken and cooked up with rice, then think again.
This recipe is one that I've been following for years and is the real deal we'd fill up on, while we were living in Arizona for a few years.
It all begins with making some achiote oil - achiote seeds are pigment red seeds easily and cheaply available in Mexicana grocery stores. The seeds are simmered for a bit in olive oil and the oil develops a marvelous orange hue. The chicken is seared in this lovely red oil.
The sofrito is where most of the kick comes from; Anaheim peppers, jalapeno, garlic, tomatoes and cilantro all pulverized in the food processor. The rice is sautéed in this incredible sofrito and truly forms the foundation for the whole dish.
The chicken and rice is cooked in this wonderful base to which some peas and pimento stuffed Manzanilla olives are added. Once the chicken and rice are cooked, strips of roasted red pepper are folded in for yet another spot of color and flavor.
I like to make the achiote oil and the sofrito a day or two earlier or over the week because it makes putting the whole thing together over the weekend, so much easier.
What more do you need to gather around the table but good food, good company & a belly full of laughs!
warmly,
Devaki
Recipe for
Arroz Con Pollo
Slightly adapted from a recipe by Daisy Martinez
Serves 4-6
Shopping list:
1 qty 3-4 lbs. chicken, cut into 8-10 pieces
1 tbsp. sea salt
1 tsp ground black pepper
1/4 cup Manzanilla - pimiento-stuffed olives
1 tsp roasted ground cumin
¼ tsp ground cloves
2-1/2 cups long-grain rice
Approx. 1 carton (3-1/2 to 4 cups) chicken broth
2 large store-bought roasted red peppers
1 cup frozen peas
1/3 cup Achiote Oil:
1 cup olive oil
1/4 cup achiote (annatto) seeds
Sofrito:
2 medium Spanish onions (about 2 cups), cut into large chunks
3 to 4 Anaheim peppers
3 tbsp. chopped garlic
1-1/2 cups cilantro leaves
4 ripe plum tomatoes
1 large red bell pepper
Preparation:
Achiote Oil: In a small heavy saucepan, heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 7-9 minutes. Do not overcook or the oil will turn a nasty green! Remove from the heat and allow to cool. Strain the oil into a jar, discarding the seeds, and keep covered in the refrigerator for up to 4 days.
Chicken: Dry completely on kitchen paper towels or dish towels. Sprinkle with salt and pepper, ready to use.
Roasted Bell pepper: Cut into ½” wide strips and set aside.
For the sofrito: The sofrito will keep in the refrigerator for up to 3 days. Also freezes well.
Tomatoes: Cut and discard woody top, cut into chunks.
Red bell pepper: Core, seed and cut into large chunks
Anaheim peppers: Remove woody top, core, seed and cut into large chunks
Onions: Peel, cut and discard ends. Cut into large chunks.
Cilantro: Separate stems, wash, drain.
To the bowl of a food processor, add everything but the cilantro. Chop.
Add the cilantro and process until the who mixture is combined.
Method:
In a wide, shallow, heavy bottom pan with a tight-fitting lid, heat the Achiote oil over medium-high heat until fuming. I'm using my 12-inch chicken fryer for this.
In a single layer, add as many chicken pieces, skin side down to the pan as fit without touching. Work in batches as necessary. Sear until golden brown. Flip over and brown the other side as well and cook for about 10-15 minutes total. Remove the pieces as they are done and set aside on a platter.
Empty all the Sofrito to the pan& stir. On high heat evaporate most of the water is evaporated from the Sofrito – 15-20 minutes.
Add the olives, salt, pepper, ground cumin and cloves and stir. Return the chicken pieces to the pan along with the pan juices. Add the rice and sauté until the rice is well coated with oil – about 5 minutes or so.
Pour enough chicken stock to cover the rice to the width of 2 fingers (about 1-inch), and bring to a boil. Cook without the lid over high heat until the level of liquid reaches the rice. Taste and adjust seasonings.
Add the frozen peas, stir gently and reduce the heat to low.
Cover the pan 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. Arrange roasted red bell pepper strips over the rice. Rest for 10 minutes with closed lid.
Enjoy!
