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Arroz con Pollo with Spicy Pickled Radishes

This is one of my favorite go-to casseroles. I frequently make this for quiet dinners at home -- particularly since it shines as a leftover. But it is something I would easily serve to guests.

This recipe can use a lot of dishes, but I assure you the end result it worth it.

In the above, I served the casserole with some quick-pickled radishes and salad of greens, red cabbage, red onion, pepitas, and cojita cheese.


Arroz con Pollo
Cooks Illustrated

6 cloves garlic, minced
1/2 tsp oregano, dried
8 bone-in, skin-on chicken thighs (about 4 lbs), trimmed of excess fat and skin
2 T olive oil
1 onion, chopped fine (about 1 c)
1 green bell pepper, chopped fine (about 3/4 c)
1/4 tsp red pepper flakes
1/4 c cilantro, minced
8 oz tomato sauce
1 3/4 c chicken stock
1/4 c water
3 c rice
1 T capers
1/2 c piminetos, jarred, in 1/4x2" strips


Place garlic and 1 teaspoon salt in large bowl using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture stir to combine. Place chicken in bowl and coat evenly. Set aside for 15 minutes.

Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. Flip chicken over and cook  until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water stir to combine. Bring to simmer cover, reduce heat to medium-low, and simmer for 20 minutes.

Add rice, capers, and 3/4 teaspoon salt stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175 degrees on instant-read thermometer, about 10 minutes longer.

Remove chicken from pot. Replace lid to keep warm. Remove and discard chicken skin and pull meat off bones into large chunks or shred. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes.


Spicy Pickled Radishes
Cooks Illustrated

10 radishes, trimmed and sliced thin
1/2 c lime juice
1/2 jalapeno, stemmed and sliced thin
1 tsp sugar
1/4 tsp salt

Combine all ingredients in a bowl and let stand 30 minutes.  
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