Skip to main content

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.  
Labels:

Comments

Post a Comment

Popular posts from this blog

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take...
1 comment
Read more

Curried Chicken Soup

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...
Post a Comment
Read more

Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

  This was delightful. Particularly the potatoes. While I had used pomegranate molasses before,  I hadn't anticipated liking this as much as I did. I think the difference is in the quality of the molasses. Previously, I had used an economical version, which was much to sweet, much too sticky. I highly recommend splurging on a higher quality ingredient. Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses Milk Street 1/4  olive oil 2 tsp pomegranate molasses 1 T allspice 1 tsp coriander 3/4 tsp cinnamon 1/8 tsp cardamon salt and pepper 3 lb chicken , bone-in, skin on, trimmed and patted dry 1 1/2 lb potatoes , unpeeled, in 1 1/2" wedges 8 cloves garlic , peeled parsley , to serve In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper. Put chicken and potatoes on a large tray. Toss with the sauce. Add garlic cloves. Heat the oven to 450°F. Roast until the thi...
Post a Comment
Read more