Arroz Con Pollo (Rice with Chicken) (10 of 150)

Arroz con pollo is an all time favorite when I go to Mexican restaurants. The problem though is they often cover it with cheese and a tomato type sauce. I like my arroz con pollo without all that. 

This is a Cook's Country recipe. And they rarely disappoint. This one is no different. 

I cut the recipe in half as I usually do. The sofrito really made the flavor for me in this recipe. 

One piece of advice would be to be sure you sauté the rice. Browning the rice is what adds a ton of flavor to this recipe (and any rice dish really). 

Arroz Con Pollo (Rice with Chicken)

Recipe from Cook's Country

Serves 6

1 c fresh cilantro leaves and stems, chopped

1 onion, chopped (1 cup)

1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)

5 garlic cloves, chopped coarse

1 tsp ground cumin

Salt and pepper

6 (5- to 7-ounce) bone in chicken thighs, trimmed

1 T vegetable oil

2 c medium-grain rice, rinsed

1 T Goya Sazón with Coriander and Annatto

2 ½ c chicken broth

¼ c pimento-stuffed green olives, halved

2 bay leaves

½ c frozen peas, thawed (optional)

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.

Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.

Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.

Stir in broth, olives, bay leaves, remaining sofrito, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.

Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves.