Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 25 min
Cook time: 1 h 4 min
Total time: 1 h 29 min
Yield: 4-6 serving(s)
Ingredients: 4 pieces chicken thighs, bone-in, skin on; 4 chicken drumsticks, bone-in, skin on; 2 teaspoons adobo seasoning (or salt, pepper, & paprika); 2 tablespoons olive oil; 1 tablespoon butter; 1/2 cup whole-grain thin spaghetti (or vermicelli pasta, broken into 2-inch pieces); 2 cups chicken stock; 1 large onion, chopped; 3 celery ribs, chopped; 2 bell peppers, chopped; 2 chili peppers, seeded and finely chopped (I used jalapenos); 4 garlic cloves, minced; 1 bay leaf; 1 cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins)

Submitted by Michelle in KY

"Adapted from Rachael Ray's Cooking Channel Show, "Rachel's Week In A Day". My family really liked this. Next time, I'm going to try using chicken breasts in place of the leg quarters."

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Ready In:: 1hr 29mins
Ingredients:: 14
Serves:: 4-6

ingredients

4 pieces chicken thighs, bone-in, skin on
4 chicken drumsticks, bone-in, skin on
2 teaspoons adobo seasoning (or salt, pepper, & paprika)
2 tablespoons olive oil
1 tablespoon butter
¹⁄₂ cup whole-grain thin spaghetti (or vermicelli pasta, broken into 2-inch pieces)
2 cups chicken stock
1 large onion, chopped
3 celery ribs, chopped
2 bell peppers, chopped
2 chili peppers, seeded and finely chopped (I used jalapenos)
4 garlic cloves, minced
1 bay leaf
1 cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins)

directions

Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
When ready to serve, preheat your oven to 375 degrees F.
Add 1/2 cup stock or water, sprinkled around the pan.
Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.