Grand Arroz Con Pollo
By: Carla
Published: Friday, April 23, 2010 - 1:08pm

Ingredients




3 cups chicken or other stock
3 tablespoons extra virgin olive oil
1 medium large or 2  onions
salt and freshly ground black pepper

1 1/2 cups short grain white rice
Pinch of saffron threads

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 for serving

Additions to make Grand version

4 ounces of 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 of ground allspice

1 bay leaf
1 cup peas, (fresh or thawed frozen)

Preparation

1 Warm the stock while you cook the onions. 2 Put olive oil in a large skillet with a lid over medium-high heat. Add the onions and a sprinkling of salt and pepper. 3 Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes. 4 Add the rice to the onions and stir until it's coated with oil, a minute or two; sprinkle with the saffron if you like and stir again. 5 Nestle the chicken pieces in the rice, add a little more salt and pepper, and pour in the warmed stock. 6 Bring the mixa boil; adjust the heat so that the mixture bubbles gently but steadily. 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. 8 At this point, you may keep the dish warm over very low heat for another 15 minutes, and it will retain its heat for 15 minutes beyond that and still be good warm rather than hot.) 9 Garnish with parsley and serve with lemon or lime wedges. 10 Grand Arroz con Pollo. 11 It's all about additions. 12 While the stock warms, render about 4 ounces of bacon, cut into small cubes, in the skillet in 1 tablespoon oil. 13 Remove it with a slotted spoon and cook the onions and rice as directed. 14 When the rice is ready, add garlic, bell peppers, tomato, allspice, bay leaf, and saffron. 15 Proceed with the recipe; if you like, add 1 cup of peas to the dish about 10 minutes before the dish is finished.

About


This recipe is adapted from Mark Bittman's book How To Cook Everything. It is a most delicious mix of chicken, rice and vegetables.