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Baked chicken and rice recipe (arroz con pollo)
- Cuisine: Puerto Rican
- Serves 6
Ingredients
3 chicken marylands, cut into thighs and drumsticks, skin removed2 tsp dried oregano leaves
3 tsp ground cumin
1 tbsp sweet paprika
1 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp chilli powder
1 tbsp olive oil
1 large red onion, thinly sliced
3 garlic cloves, crushed
1 red capsicum, thinly sliced
2 chorizo, sliced
2 bay leaves
50g (⅓ cup) olives, pitted
400g can chopped tomatoes
250ml (1 cup) chicken stock
400g (2 cups) long-grain white rice
Coriander leaves and limes wedges, to serve
Adobo marinade
3 garlic cloves, crushed
1 tsp dried oregano leaves
½ tsp ground cumin
½ tsp dried thyme leaves
2 tbsp red wine vinegar
½ orange, juiced
2 limes, juiced
2 tbsp olive oil
¼ cup coriander leaves, chopped
Sofrito
½ cup coriander leaves
½ cup flat-leaf parsley
½ green capsicum, chopped
½ red capsicum, chopped
2 garlic cloves, chopped
½ red onion, chopped
1 ripe tomato, chopped
1 tbsp extra virgin olive oil
Preparation
To make adobo marinade, combine all the ingredients with ½ tsp salt in a large bowl. Add chicken and toss to coat well. Cover with plastic wrap and refrigerate for 3 hours or overnight. Drain chicken, discarding the marinade.To make sofrito, process all ingredients in a food processor until smooth. Set aside.
Combine 1 tsp each oregano and cumin, 2 tsp paprika, pepper, and onion, garlic and chilli powders in a large bowl. Add chicken and rub mixture into the meat.
Heat oil in a large, heavy-based pan over high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a plate. Add onion, garlic, capsicum and the chorizo, and cook for 3 minutes or until softened. Add sofrito. Cook, stirring, for a further 5 minutes or until slightly reduced. Add the remaining 1 tsp oregano and 2 tsp cumin and paprika, then the bay leaves and olives. Cook, stirring, for 3 minutes. Stir in tomatoes, stock and rice, then return chicken and bring to the boil. Reduce heat to low, cover tightly and cook for 25 minutes or until chicken is cooked through and rice is tender. Remove pan from heat and stand, covered, for 10 minutes. Serve with coriander and lime wedges.
As seen in Feast magazine, Issue 7, pg148.
Photography by John Laurie.
If you enjoyed this Baked chicken and rice recipe (arroz con pollo) then browse more Puerto Rican recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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It’s important to check your mortar and pestle regularly for small cracks since they can trap food and breed germs. All you can do in this case is discard them. After use, give the mortar and pestle a good rinse in warm water (and a little detergent if you’ve been using particularly pungent ingredients). Pounding a little uncooked rice after rinsing and drying the mortar and pestle helps remove residual odours.
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Mustardseed Oil
The oil of the mustard plant, this healthy oil has a pleasant nutty flavour and is traditionally used to make Indian curries, pickles and relishes but can be adapted to suit any dish using raw or cooked oil.
