Arroz Con Pollo Recipe

🧂 Ingredients

• 1 whole broken down into parts roasting chicken
• 3 tablespoons oil or rendered bacon fat
• 6 cups chicken stock
• 2 seeded and small diced red bell pepper
• 2 seeded and small diced yellow bell pepper
• 2 peeled and small diced yellow onion
• 8 to 10 finely minced garlic cloves
• 2 tablespoons annatto seeds
• 2 cups canned crushed tomatoes (1 15-ounce can)
• 1 cup Spanish pimento-stuffed olives
• ¼ cup chopped fresh cilantro + more for garnish
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• 3 cups basmati or any long grain rice
• 1 cup peas
• sea salt and cracked fresh pepper to taste

Instructions

• 1 Season the chicken parts on all sides with salt and pepper.
• 2 Next, add 1 tablespoon of olive oil or bacon fat to a large rondeau over
  medium-high heat and brown the chicken for 3 to 4 minutes on each side or until
  well browned.
• 3 Pour the chicken stock over the chicken and turn the heat down to low and cook
  for 25 to 30 minutes, or until done. Keep warm.
• 4 In a separate large rondeau or saucepan, add the remaining 2 tablespoons of oil
  with the annatto seeds and cook over low for 30 seconds or until the color comes
  out.
• 5 Discard the seeds and then add in the diced peppers, onions, and garlic and
  saute for 3 to 4 minutes, or until lightly browned.
• 6 Add in the tomatoes and stew for 3 to 4 minutes before adding in the olives,
  cilantro, cumin, coriander, rice, peas, and the 6 cups of chicken stock that the
  chicken parts are braising in, along with salt and pepper, and stir until
  combined.
• 7 Add the braised chicken parts over top, place a lid on and cook for 25 to 30
  minutes over low heat until the rice is tender and has absorbed most of the
  liquid.
• 8 Garnish with chopped cilantro and green onions and serve.

Nutrition Info