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Arroz Con Pollo With Salsa Verde Recipe - Cooking Index

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Arroz Con Pollo With Salsa Verde

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1   Chicken - (abt 3 lbs) - cut 10 pieces
4 tablespoons 60mlOlive oil - divided
  Salt - to taste
  Freshly-ground black pepper - to taste
4 teaspoons 20mlGround cumin
1 1/2 tablespoons 22mlDried oregano
2 teaspoons 10mlSweet paprika
1/2 teaspoon 2.5mlCayenne pepper
2   Dried chorizo sausages - (abt 1 1/4 lbs) - cut 1" chunks
1   Spanish onion - chopped
2   Garlic cloves - minced
1   Red bell pepper - seeded, chopped
2   Bay leaves
2 cups 320g / 11ozLong-grain white rice
1 can  Diced tomatoes - (15 oz) - with liquid
3 cups 711mlLow-sodium chicken broth - warm
1 cup 237mlPimento stuffed green olives
  Salsa Verde
1   Jalapeņo pepper - seeded, minced
1/4 cup 4g / 0.1ozFresh cilantro leaves
1/4 cup 23g / 0.8ozBlanched almonds - toasted
1/2 cup 118mlOlive oil
1   Lime - juiced

Recipe Instructions

Preheat oven to 350 degrees. Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin-side down, and brown on all sides, about 10 minutes. Remove from pan and set aside.

Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.

To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

Source:
"FOOD 911 with Tyler Florence - (Show # FO-1C07) - from the TV FOOD NETWORK"

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