Arroz con pollo

Arroz con pollO

while this recipe is not technically challenging there are quite a few steps and ingredients that are not pantry staples. This recipe is 100% worth the time and effort! Serves 6-8.

ingredients:

6 chicken legs (thigh and drum stick with skin on)

1 onion

1 small leak

2 bell peppers

4 stalks of celery

1 poblano

1 jalapeño

scallions (whites and greens separated)

1 dried chipotle pepper

1 dried chili de Arbol

2 tbsp coriander

2 tbsp Cumin

2 tbsp turmeric

2 tbsp Garlic powder

2 tbsp oregano

1 cup tomatoes diced

Salt

Pepper

Olive oil

2 cups uncooked rice

1 lemon

method:

Begin by laying the chicken legs on a sheet tray lined with a cooling rack and salt both sides liberally. Cut the dried chipotle and chili de arbol and place in 1/2 cup of hot water (allow to sit until peppers are soft and mailable approx 15 min)

To prep the vegetables dice each into a medium size dice(approx 1/2 inch squares).

To make the spice blend take 2 tbsp each coriander, cumin, garlic powder, salt, pepper, and oregano and blend in a small food processor or blender. Now add the registered chillies (removing the seeds) and add 1/4 cup of olive oil. Blend until smooth. Preheat oven to 350 F.

Now that our prep work is finished place a large (12inch+) pan with 2 inch sides on high heat. Add 2 tbsp of oil and allow to come up to temperature. Then sauté the chicken in batches until both sides are golden brown. Place the chicken back onto the sheet tray and brush 1/4 of spice paste onto the chicken. Then place in a 350 F oven until an internal temperature of 145 F, then turn on the broiler and crisp up the skin and take the internal temperature to 160 F.

In the same pan that you cooked the chicken in add in the rest of the spice paste. And cook until fragrant then add your vegetables and cook for 3-5 min or until the vegetables have softened slightly. Now add your 2 cups of rice and sauté again for 2-4 min. Follow the instructions for your rice but make sure to subtract 1/2 cup of liquid as you should add the soaking liquid from the chilies. Add the liquid and top with a lid and allow to cook till the rice is almost done. Then turn off the heat and allow to sit for 5 min.

To serve fluff the rice with a fork and add the chicken legs to the pan and serve.