Arroz con Pollo
also called chicken and rice · arroz con pollo a la latina · yellow rice with chicken · pollo con arroz
- One Pot
- serves 6
- recipe says 1 hr 15 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| Brown the bird into the pot and build the sofrito in that fat: the rice takes its colour and its salt from it. | |||||
| 3 lb(1.4 kg; skin on)bone-in chicken thighs | brown 10 min, skin side down | sweat the sofrito 8 min | toast the rice 2 min | simmer covered 22 min, lid shut | rest 10 min, fold in |
| 2 tspkosher salt | |||||
| 1 tspground cumin | |||||
| 2 Tbsolive oil | |||||
| 1 large(diced)yellow onion | |||||
| 1 large(diced)green bell pepper | |||||
| 5 cloves(minced)garlic | |||||
| 2(grated)plum tomatoes | |||||
| 1/4 cup(chopped)cilantro stems | |||||
| 2 cups(400 g)long-grain white rice | |||||
| 1 tspachiote powder | |||||
| 1 tspdried oregano | |||||
| 1bay leaf | |||||
| 3 1/2 cups(830 mL)chicken stock | |||||
| 1 cup(150 g)frozen peas | |||||
| 1/3 cup(55 g; sliced)pimiento-stuffed olives | |||||
| 1/4 cupcilantro leaves | |||||
| The crust under the rice is a good thing, not a burnt one. Scrape it up when you fold and it goes through the pot. | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.19 things to get out.
Pans and tools
Before anything else
2brown 10 min, skin side down
3sweat the sofrito 8 min
goes in with what step 2 made
4toast the rice 2 min
goes in with what step 3 made
5simmer covered 22 min, lid shut
goes in with what step 4 made
6rest 10 min, fold in
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 52 min
- Needs you
- 20 minthe rest you can walk away from
- If you get it wrong
- Narrow — once the lid goes on it stays on: rice stirred while it absorbs turns to paste at the bottom and stays hard on top
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 2 days — the rice hardens cold and comes back if you steam it, not if you microwave it dry
brown 10 min, skin side down
10 minneeds youfrom the start
sweat the sofrito 8 min
8 minneeds you10 min in
toast the rice 2 min
2 minneeds you18 min in
simmer covered 22 min, lid shut
22 minwalk away20 min in
rest 10 min, fold in
10 minwalk away42 min in
- needs you
- you can walk away
You'll need Dutch oven
See how it is written
>> title: Arroz con Pollo
>> category: Rice, Beans & Grains
>> tags: rice, chicken, sofrito, one-pot, latin, dinner
>> counters: One Pot
>> aka: chicken and rice, arroz con pollo a la latina, yellow rice with chicken, pollo con arroz
>> servings: 6
>> time: 1 hr 15 min
>> slack: narrow — once the lid goes on it stays on: rice stirred while it absorbs turns to paste at the bottom and stays hard on top
>> washing-up: the Dutch oven
>> keeps: 2 days — the rice hardens cold and comes back if you steam it, not if you microwave it dry
>> step: Brown the bird into the pot and build the sofrito in that fat: the rice takes its colour and its salt from it.
The rice cooks in the liquid the bird gave up, which is the move this whole section is built on.
>> step: brown 10 min, skin side down
Brown @bone-in chicken thighs{3%lb}(1.4 kg; skin on), @kosher salt{2%tsp}, @ground cumin{1%tsp} in @olive oil{2%Tbs} in a #Dutch oven{} for ~brown{10%min}.
>> step: sweat the sofrito 8 min
Soften @&(~1)browned chicken{} with @yellow onion{1%large}(diced), @green bell pepper{1%large}(diced), @garlic{5%cloves}(minced), @plum tomatoes{2}(grated), @cilantro stems{1/4%cup}(chopped) for ~saute{8%min}.
>> step: toast the rice 2 min
Toast @&(~1)sofrito{} with @long-grain white rice{2%cups}(400 g), @achiote powder{1%tsp}, @dried oregano{1%tsp}, @bay leaf{1} for ~toast{2%min}.
>> step: simmer covered 22 min, lid shut
Simmer @&(~1)rice{} covered with @chicken stock{3 1/2%cups}(830 mL) for ~simmer{22%min}, undisturbed.
>> step: rest 10 min, fold in
Rest @&(~1)arroz con pollo{} off the heat for ~rest{10%min}, then fold in @frozen peas{1%cup}(150 g), @pimiento-stuffed olives{1/3%cup}(55 g; sliced), @cilantro leaves{1/4%cup}.
>> step: The crust under the rice is a good thing, not a burnt one. Scrape it up when you fold and it goes through the pot.
Once the lid goes on, leave it.