If you are looking for a great weeknight meal, then this authentic arroz con pollo recipe is exactly what you need to make!
Course Main, Main Course
Cuisine Mexican, puerto rican, spanish
Prep Time 25minutes
Cook Time 1hour
Total Time 1hour25minutes
1whole broken down into parts roasting chicken
1tablespoonof oil or rendered bacon fat
96ounceof chicken stock
2each seeded and small diced red and yellow bell pepper
2peeled and small diced yellow onion
8 to 10finely minced garlic cloves
4tablespoonsof oil mixed with 2 tablespoons of annatto seeds
2cupsof canned crushed tomatoes
1cupof Spanish pimento stuffed olives
¼cupof chopped fresh cilantro
2teaspoonsof ground cumin
½teaspoonof ground coriander
3cupsof basmati rice
sea salt and cracked fresh pepper to taste
Season the chicken parts on all sides with salt and pepper.
Next, add 1 tablespoon of olive oil to a large rondeaux over medium high heat and brown for 3 to 4 minutes on each side.
Pour the chicken stock over the chicken and turn the heat down to low and cook for 25 to 30 minutes.
In a separate large rondeaux or pot add in the 4 tablespoons of oil and annatto seeds and cook over low for 30 seconds or until the color comes out. Discard the seeds and then add in the diced peppers, onions and garlic and saute for 3 to 4 minutes.
Add in the tomatoes and stew for 3 to 4 minutes before adding in the olives, cilantro, cumin, coriander, rice, peas and 6 cups of the chicken stock that the chicken parts are braising in, along with salt and pepper and stir until combined.
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.
Garnish with chopped cilantro and green onions and serve.