Prep 30 mins
Cook 1 hr 15 mins
I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 teaspoons fresh ground cumin
- 1 1⁄2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
- 2 teaspoons real Hungarian paprika
- 1⁄2 teaspoon cayenne
- 2 tablespoons olive oil
- 8 -10 boneless chicken thighs
- 2 tablespoons olive oil
- 1 lb dry chorizo sausage, cut into 3/4 inch pieces
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded,chopped
- 2 bay leaves
- 2 cups basmati rice
- 1 (15 ounce) candiced tomatoes, with liquid
- 3 cups chicken stock, warm (Homemade is best)
- 1 cup pimento stuffed olive
- 1 -2 jalapeno, seeded,devained,minced
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup blanched almond, toasted
- 1⁄2 cup extra virgin olive oil
- 1 lime, juice of
- Preheat oven to 350°F.
- Mix spice paste in a small bowl.
- Wash Chicken, pat dry.
- Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
- In a dutch oven heat remaining Oil over medium heat.
- Fry Chorizo'til crisp, remove, dry on paper towel.
- Add Chicken, skin side down, brown well on all sides.
- Remove, drain on paper towel.
- Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
- Remove bay leaves.
- Stir in Rice, coat well with sofrito.
- Add Tomatoes and Stock.
- Season with salt and pepper.
- Place Chorizo and Chicken on top of rice mixture.
- Bring to a boil, simmer 5 minutes.
- Cover pot, transfer to oven.
- Bake 20 minutes'til rice is done and has absorbed the liquid.
- Puree all salsa ingredients'til smooth.
- Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
I substituted quinoa for arroz and it was a big hit!
Awesome recipe! Chorizo was a no go down here after I read pancreas & thymus gland on the ingredients of available chorizo so went with Walmart's Primio hot Italian sausage with good results. Skipped olive oil in rub - no loss & chilled rubbed chicken about 4 hours before browning in oil drained from cooking Italian sausage in water & poking the skins. Used yellow peppers from farmer's market & a 28 ounce can of petite dice tomatoes. Cooked rice separately & served on top of stew - garnished with cilantro - beautiful & unbelievably tasty! Thanks for posting Pierre (from Food 911 w/B. Flay) - I will definately ise this again & you saved me the trouble of posting!