Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole)

Recipe by Pierre Dance
READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • ---SalsaVerde---.
  • Puree all salsa ingredients'til smooth.
  • Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
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