Wednesday, June 27, 2012

Arroz con Pollo

2 chicken breasts, bone-in & skinned
2 whole chicken legs, bone-in & skinned
2 chicken drumsticks, bone-in & skinned
2 T extra-virgin olive oil + 2 T for cooking
2 t paprika
2 t mild chile powder
2 t dried oregano
2 t cumin
2 t salt
1 t garlic powder
1 t onion powder
1 onion, chopped
3 garlic cloves, minced
2 C rice
3 C chicken stock
3 tomatoes, chopped
 2 bay leaves
1 cup peas
1/3 C sliced black olives

In a large dish, combine 2 T oil with seasonings.  Coat the chicken in the seasoned oil and marinate for at least 4 hours and up to overnight. 

Preheat the oven to 350.  In a large oven-proof skillet or Dutch oven, heat 2 T oil over medium-high heat and brown chicken on both sides, in batches if you necessary (don’t overcrowd your pan because you won’t get a good sear on your chicken).  Transfer the chicken to a plate.  Add onions to the pan and cook until translucent.  Add garlic and rice and cook until the rice is translucent.  Add the tomatoes and stir to combine.  Season with a good pinch of salt.  Add the chicken back to the pan along with the stock and bay leaves.  Cover and bake for 1 hour.

Take the chicken and rice from the oven and add peas and olives and mix to combine.  Re-cover and allow to sit for 10 – 30 minutes before serving.

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