Mama’s Arroz Con Pollo
Arroz con pollo is a Latin American and Spanish delicacy. Variations exist for different nations, but this is a basic recipe that can be adapted for your taste preferences. For example you can substitute chipotle chili powder, red chili powder or smoked paprika for the paprika called for. You can also add saffron, minced bell peppers or peas for nice variations to this classic dish.
3 T Olive Oil
1 broiler-fryer chicken, about 2.5-3lbs of chicken cut into serving pieces rinsed and patted dry.
½ c. of flour for dredging.
Fresh ground black pepper
2T olive oil.
1 yellow onion, diced.
1 clove of garlic, minced.
2 C. medium or long grain white rice.*
3 C. chicken stock
1 heaping T. tomato paste or 1 c. of fresh diced tomatos.
Pinch of oregano
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.
Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)
Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
Place the chicken pieces, skin-side up, on top of the rice.
In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Recipe originally posted here.