Arroz con Pollo
Traditional Latin American chicken and rice dish with sausage, tomatoes, and aromatic spices. Marinated chicken pieces cooked with brown rice in a flavorful broth.
1 hr 30 mins
45 mins
Ingredients
For the chicken
For the rice
Equipment Needed
- large heavy pot (at least 12 inches wide)
- slotted spoon
- sheet pan
Ingredients
For the chicken
For the rice
Equipment Needed
- large heavy pot (at least 12 inches wide)
- slotted spoon
- sheet pan
Instructions
Marinate the Chicken
- 1
Make marinade
Mince and mash garlic into a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in lime juice and oregano.
- 2
Marinate chicken
Add the chicken pieces and rub all over with marinade, until well coated. Cover with plastic wrap and leave at room temperature for 1 to 2 hours.
Cook the Chicken and Rice
- 1
Prepare chicken
Spread chicken over a sheet pan covered with paper towels and pat dry. Season with freshly ground pepper on both sides.
- 2
Brown chicken
In a large heavy pot (at least 12 inches wide) over medium heat, warm 2 tablespoons of the olive oil. Cook the chicken skin side down until lightly browned all over, about 3 minutes per side.
- 3
Remove chicken
Using a slotted spoon, transfer chicken to a bowl and cover with foil to keep moist.
- 4
Deglaze pan if needed
If there is too much fat, drain a little. If there are too many pieces of garlic stuck to the pan, deglaze with about 1/2 cup water, scraping the bottom of the pan and bring to boil.
- 5
Cook sausage
Warm the remaining 1 tablespoon of olive oil over medium heat and cook the sausage until lightly brown on both sides, about 2 minutes per side. Use the same slotted spoon to transfer the sausage to the bowl with the chicken. Cover again.
- 6
Saute aromatics
Reduce the heat to low and add the onions and scallions. Cook until soft and tender, mixing occasionally with a wooden spoon and scraping the bottom of the pan, about 2 minutes. Add the garlic and cook for another minute.
- 7
Add spices and tomatoes
Add the paprika, bay leaves, and tomatoes, and cook everything together until soft and tender, about 4 to 5 minutes.
- 8
Toast rice
Add the rice and stir well, making sure every grain is shiny and well mixed into the vegetable mixture. If you would like to use the deglazing juices from the chicken, now is the time.
- 9
Add broth and chicken
Add the broth and bring to a boil. Reduce the heat to low, add the chicken pieces, sausage, and any juice that accumulated in the bowl, arranging evenly all over the rice. Season with salt and pepper.
- 10
Simmer
Cover and cook gently until rice has absorbed all the liquid, about 20 to 30 minutes.
- 11
Garnish and serve
Garnish with parsley.
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