Grand Arroz Con Pollo
This recipe is adapted from Mark Bittman's book How To Cook Everything. It is a most delicious mix of chicken, rice and vegetables.
Total Steps
15
Ingredients
16
Tools Needed
4
Ingredients
- 3 cups chicken or other stock
- 3 tablespoons extra virgin olive oil
- 1-2 medium large onions
- salt and freshly ground black pepper
- 1 1/2 cups short grain white rice
- Pinch saffron threads(optional)
- 1 whole chicken (3 to 4 pounds), trimmed of excess fat and cut into 8 pieces, or any combination of parts
- chopped fresh parsley
- lemon or lime wedges
- 4 ounces bacon, cut into small cubes
- 1 tablespoon chopped garlic
- 1 red bell pepper (or mixture of red and green), chopped
- 1 tomato, chopped (preferably peeled and seeded)
- Pinch ground allspice
- 1 bay leaf
- 1 cup peas (fresh or thawed frozen)(optional)
Instructions
Step 1
<a href="/FVYNJCCW">Warm </a>the stock while you cook the onions.
Step 2
Put olive oil in a large <a href="/MYJ2HRB7">skillet </a>with a lid over medium-high <a href="/XZFHRHHF">heat. </a>Add the onions and a sprinkling of <a href="/DPSVTKVY">salt </a>and pepper.
Step 3
Cook, <a href="/DRM2WPZ4">stirring </a>occasionally, until the onions soften and become translucent, 5 to 10 minutes.
Step 4
Add the rice to the onions and <a href="/DRM2WPZ4">stir </a>until it's <a href="/6BTCX64M">coated </a>with oil, a minute or two; sprinkle with the saffron if you like and <a href="/DRM2WPZ4">stir </a>again.
Step 5
Nestle the chicken pieces in the rice, add a little more <a href="/DPSVTKVY">salt </a>and pepper, and pour in the <a href="/FVYNJCCW">warmed </a>stock.
Step 6
Bring the mixa <a href="/W7VKDJHH">boil; </a>adjust the <a href="/XZFHRHHF">heat </a>so that the mixture bubbles gently but steadily.
Step 7
Cover and cook for about 20 minutes, until all the liquid is absorbed and the chicken is cooked through; the bird is done when an instant read thermometer inserted into the thickest part of the thigh reads 155-165 degrees.
Step 8
At this point, you may keep the <a href="/QQVZX64Y">dish </a><a href="/FVYNJCCW">warm </a>over very low <a href="/XZFHRHHF">heat </a>for another 15 minutes, and it will retain its <a href="/XZFHRHHF">heat </a>for 15 minutes beyond that and still be good <a href="/FVYNJCCW">warm </a>rather than hot.)
Step 9
<a href="/HZXPVMNR">Garnish </a>with parsley and <a href="/Y6MVNCHX">serve </a>with lemon or lime wedges.
Step 10
Grand Arroz con Pollo.
Step 11
It's all about additions.
Step 12
While the stock <a href="/FVYNJCCW">warms,</a> <a href="/FQ6PQWRS">render </a>about 4 ounces of bacon, <a href="/XZBDDD5G">cut </a>into small cubes, in the <a href="/MYJ2HRB7">skillet </a>in 1 tablespoon oil.
Step 13
Remove it with a slotted <a href="/NX588QBK">spoon </a>and cook the onions and rice as directed.
Step 14
When the rice is ready, add garlic, bell peppers, tomato, allspice, bay leaf, and saffron.
Step 15
Proceed with the recipe; if you like, add 1 cup of peas to the <a href="/QQVZX64Y">dish </a>about 10 minutes before the <a href="/QQVZX64Y">dish </a>is finished.