Arroz con Pollo

Standard

this latin american dish takes some time but is a good 1 pot meal for a sunday.

1/2 cup oil
2 envelops sazon goya con culantryo Y achiote (available in the hispanic section of most grocerys or a hispanic market)
2 bay leaves
1/2 cup orange juice
7 garlic cloves minced and divided
1 Tbsp oregano
2 bay leaves
8 chicken drumsticks
2 carrots chopped
1 onion chopped and divided
1 leek white part only chopped
1 shallot chopped
1 celery stalk chopped
2 Tbsp tomato paste
1 1/2 cups white wine
4 cups chicken stock
1 anaheim chile seeded and sliced
2 cups white rice
1/2 cup canned garbanzo beans
4 piquillo peppers from a jar (can substitute roasted red pepper) thinly sliced
1/4 cup sliced green olives

marinade
in a small bowl mix the orange juice,oregano,1 envelope sazon goya,and 2 minced garlic cloves.
marinate the drumsticks for 2 hours,remove and reserve the marinade

cooking instructions
in a bowl mix the oil with the other sazon goya package stir well
preheat the oven to 350
in a large dutch oven heat 3 Tbsp of the seasoned oil. brown the chicken,remove and set aside
add the carrots,leek,1/2 the onion,2 garlic cloves,celery and shallot. saute until soft. add the wine,bring to a boil and reduce by 1/2
stir in the tomato paste
return the chicken to the dutch oven along with the reserved marinade and the bay leaves. cover and cook in the oven 1 hour
increase the oven temperature to 425
remove the chicken and set aside to cool
while the chicken is cooling strain the liquid into a measuring cup. you will need 4 cups of liquid. if less add water to make 4 cups,if over discard the extra along with the strained vegetables
in the now empty dutch oven heat 3 Tbsp of the oil/sazon mixture
saute the chile,remaining 1/2 onion and remaining garlic until soft. add the strained liquid.
remove the chicken from the bones and shred,discarding the skin. return to the dutch oven and bring to a boil
stir in the rice and garbanzo beans
distribute the olives and sliced piquillo peppers on top
cover and cook 30 minutes

serves 4-6

 

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