Arroz Con Pollo (Chicken With Rice)

Arroz Con Pollo

Two Chicken Breasts

Two Chicken Thighs

Two Chicken Legs

1 1/2 Cups Of Arborio Rice

3 1/4 Cups Of Chicken Stock

A Minced Garlic Clove

A Thinly Sliced Garlic Clove

A Chopped Roma Tomato

A Chopped Roasted Red Bell Pepper

A Chopped Roasted Jalapeno Pepper

1/2 Cup Of Chopped Spanish Onion

A Tablespoon Of Diced Spanish Chorizo Sausage

1/4 Cup and Two Tablespoons Of Chopped Fresh Italian Parsley, Divided

The Juice Of 1/2 Lemon

1/4 Cup Of Green Peas

A Teaspoon Of Turmeric

A Teaspoon Of Honey

A Tablespoon Of Spanish Paprika

A Teaspoon Of Dried Oregano

1/4 Teaspoon Of Crushed Red Pepper Flakes

Three Teaspoons Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Three Tablespoons Of Olive Oil

Preheat the oven to 350 degrees. Place a piece of the thinly sliced garlic under the skin of each piece of chicken. Brush both sides of the chicken pieces with two tablespoons of olive oil. Sprinkle both sides of the chicken pieces with a teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Brush the chicken with the lemon juice. Sprinkle the tops of each piece of chicken (skin side up) evenly with two tablespoons of the chopped parsley. Roast the chicken in the preheated oven for 1 1/2 hours until the chicken is browned.

Into an oven proof  Dutch oven, add the chorizo sausage and a tablespoon of olive oil. Cook on low heat until the sausage becomes crispy. Add the onion, the red bell pepper, the jalapeno pepper, the minced garlic, the tomato, the turmeric, the oregano, the honey, the paprika, the crushed red pepper flakes, and two teaspoons of sea salt.  Turn the heat up to medium high. Cook while stirring for 5 minutes. Add the rice. Stir well so that the rice grains get coated with the vegetable and the spice mixture. Add the chicken stock. Stir one more time. Bring the mixture to a boil. Spread the peas out evenly over the top of the rice.

Cover the Dutch oven with a lid. Place the pot into a preheated oven set at 350 degrees for 45 minutes.

Before serving, stir the rice well. Garnish the rice with a  1/4 cup of chopped parsley.

I arrange the chicken pieces on top of the rice and serve this dish family style. Serve with lemon wedges.

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