Chicken with Rice

Name: Chicken with Rice (Arroz con Pollo)
Yield: Serves 8
Cuisine: American
Ingredients: 2 cups long-grain white rice; 2 teaspoons bijol or saffron (see Note); 2 teaspoons bijol or saffron (see Note); 2 bay leaves; 2 tablespoons capers, drained; 1 cup pimiento-stuffed green olives; 3 cups Chicken Broth; 1 15-ounce can chopped tomatoes; 5 garlic cloves, 3 smashed, 2 minced; 5 garlic cloves, 3 smashed, 2 minced; 5 garlic cloves, 3 smashed, 2 minced; 2 tablespoons plus ¼ cup coarsely chopped fresh recao (see Note); 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon cayenne; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons orange juice; 3 tablespoons extra-virgin olive oil; 1 whole frying chicken (about 3½ pounds), cut into 8 serving pieces; ½ pound Spanish chorizo sausage (about 2 links), diced (see Note); ½ pound cured ham, diced; 1 medium white onion, diced; 1 red bell pepper, cored and chopped; 1 cubanella or green bell pepper, cored and chopped (see Note); 1 cubanella or green bell pepper, cored and chopped (see Note)

Arroz con Pollo

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Every part of Latin America claims to have given birth to the famous chicken-and-rice dish called arroz con polio. In fact, there are as many recipes as there are cooks. This is an easy dish to prepare, making it a favorite for Sunday lunches; it is kind of like the Latino jambalaya. I learned a great family trick of standing a wooden spoon up in the arroz con polio to check the rice-to-broth ratio; if the spoon stands up, it’s perfect. This illustrates how Latins feel the soul of the food,

Ingredients

Americas
United States
Lunch
Latin America

Ingredients

Method