Prep 55 mins
Cook 1 hr 15 mins
'Tis the tale of yet another chicken who should have thought twice before she crossed the road.
- 3 lbs whole chickens, cut into 10 serving pieces
- 4 tablespoons olive oil, divided
- salt & freshly ground black pepper
- 4 teaspoons ground cumin
- 1 1⁄2 tablespoons dried oregano
- 2 teaspoons sweet paprika
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄4-1 1⁄2 lbs chorizo sausage, cut into 1 inch chunks
- 1 Spanish onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 2 bay leaves
- 2 cups long grain white rice
- 1 (15 ounce) can diced tomatoes with juice
- 3 cups low sodium chicken broth, warm
- 1 cup pimento stuffed olive
- 1 jalapeno pepper, seeded and minced
- 1⁄4 cup fresh cilantro leaves
- 1⁄4 cup blanched almond, toasted
- 1⁄2 cup olive oil
- 1 lime, juiced
- Preheat oven to 350° F.
- Rinse the chicken pieces and pat dry.
- In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
- Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
- Fry the chorizo over medium heat until it is crispy and renders its fat.
- Remove the chorizo with a slotted spoon and drain on paper towels.
- Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
- Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
- Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper.
- Return the chorizo and chicken to the pan.
- Bring the mixture to a boil and let simmer for 5 minutes.
- Cover and transfer pot to oven.
- Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
- Scatter the olives on top of the chicken and rice before serving.
- ---To prepare the Salsa Verde---.
- In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
- Garnish Arroz Con Pollo with Salsa Verde before serving.
This is good, but you really need to be in the mood for spicy. I don't have a huge "heat" threshold, so I typically make this without the Salsa Verde. For me this is not too spicy that I can't enjoy it, but it pushes my limits a bit.