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Categories:
ground cumin oregano sweet paprika cayenne ground cinnamon salt canola oil chicken chorizo sausages onion garlic red bell pepper bay leaves long grain white rice tomatoes chicken pimiento pepper fresh cilantro blanched almonds extra-virgin olive oil lime salt
Viewed: 24 - Published at: 2 years agoIngredients
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons sweet paprika
- 1 teaspoon cayenne
- 1 teaspoon ground cinnamon
- Sea salt and freshly ground black pepper
- Canola oil
- 1 whole chicken, about 3 pounds, cut into 10 pieces
- 1 pound chorizo sausages, cut into 1-inch chunks
- 1 Spanish onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 2 bay leaves
- 2 cups long-grain white rice
- 1 (28-ounce) can whole tomatoes
- 1 quart Chicken Stock (page 156)
- 1 cup pimiento-stuffed green olives
- 1 jalapeno pepper, minced
- 1/2 bunch fresh cilantro
- 1/4 cup blanched almonds, toasted
- 1/2 cup extra-virgin olive oil
- Juice of 1 lime
- 1/2 teaspoon salt
Method
- In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper.
- Hit the spice mix with a 3-count drizzle of oiljust enough to moistenand mash everything together with a fork to create a smooth paste.
- Rinse the chicken pieces and pat them dry.
- Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor.
- While the chicken is marinating, cook the chorizo.
- Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil.
- Toss in the chorizo and fry it until it renders its fat and gets crispy.
- Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
- Preheat the oven to 350F.
- Brown the chicken in the chorizo fat, skin side down.
- Depending on the pot youre using, you may have to do this in batches so you dont overcrowd things.
- When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side.
- This whole process should take about 15 minutes.
- Take the chicken out of the pan and set it aside.
- Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; saute until the vegetables are very soft and almost dissolved, about 10 minutes.
- Fold in the rice so the grains are well coated with all that flavor.
- Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock.
- Season with salt and pepper.
- Return the chorizo and chicken to the pan.
- Bring the mixture to a boil and let it simmer for 5 minutes.
- Cover and transfer the pot to the oven.
- Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
- In the last 5 minutes of cooking, fold in the olives.
- To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste.
- Garnish the Arroz con Pollo with Salsa Verde before serving.
