ARROZ CON POLLO
Updated: Aug 2, 2020
1 teaspoon cumin
¾ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coriander
Salt and ground black pepper to taste
1 tablespoon Olive oil
(If you need more kick, add dash of cayenne pepper.)
You will need 4-6 pieces of bone-in, skin-on chicken thighs and legs.
Mix all ingredients together and rub onto chicken pieces . Let marinate for at least 30 minutes in the refrigerator.
When ready to cook the dish, sear the chicken pieces in a paellera or skillet, about 3 minutes each side. Set aside.
3 tablespoons Olive oil
5 cloves minced garlic
½ cup finely diced green bell pepper
¼ cup finely diced white onion
¼ cup finely diced cilantro
Using the same paellera or skillet, on medium heat sauté garlic in olive oil.
Once aromatic, add the onion and cook until tender.
Add the green bell pepper, mix until combined with the garlic and onion. Cook until tender.
Add cilantro. Stir, then add the following:
SPICES and TOMATO SAUCE
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon salt
¼ teaspoon black pepper
1 cup tomato sauce
Stir and mix until well combined into the sofrito. Let simmer for 3-5 minutes. Then:
1/3 cup green peas
1 medium size carrot, diced
Stir until combined with the rest of the ingredients. Then:
1 1/2 - 2 cups water (or more depending on how your rice cooks)
1 1/2 cup white jasmine rice (uncooked)
Gently stir rice making sure that grains are well-coated with sofrito mixture
Place seared chicken pieces on top of the rice, skin side up.
Let gently simmer on low-to-medium heat until the rice is cooked and fluffy. Add more water if necessary, to properly cook the rice.
Garnish and serve with slices of lime or lemon, and cilantro. You can also serve this with slices of fried plantains.