Arroz con Pollo with Salsa Verde

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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