In case you’re wondering, arroz con pollo just means chicken with rice. It’s a favorite Latin American dish, roughly similar to paella (but with a lot fewer steps and ingredients). I’ve adapted this from a Jacques Pépin recipe. I know what you’re thinking, isn’t he French? He is. But his wife is Puerto Rican and she taught him a thing or too.
Besides reducing the quantities, I’ve changed this recipe a bit. He used chickpeas and bacon ((I never have chickpeas, so I went with beans instead and I usually get chorizo, more versatile). He also put in cilantro stems. I like the dried version (coriander), but not fresh. And I’d never use it all anyway. So dried it is.
It’s all ready in about an hour. And, it only uses a single pot. Less cleanup is always a bonus as far as I’m concerned!
Arroz Con Pollo
- 1/4 lb. chorizo
- 1 chicken thigh
- 1-2 tsp olive oil (if needed)
- 1 T onion, diced
- 1 small clove garlic, diced
- 1/2 inch jalapeno (sliced and seeded)
- 1/4 can white beans
- 1/4 cup rice
- 1/2 C chicken broth
- 1/4 cup diced tomato (canned is fine)
- 1/4 tsp cumin
- pinch ground coriander
- Salt to taste
- Tabasco sauce
- Heat a small, deep skillet on medium heat. Add the chorizo and break it up with a spoon. Let it brown for three or four minutes. Add the chicken and let that brown, about two or three minutes per side. Add a little olive oil if necessary. Add the onion, garlic and jalapeño. Then add the remaining ingredients (except the Tabasco). Season with salt. Stir it all together so all the ingredients are incorporated. Increase heat to medium-high and bring to a boil. Once it boils, reduce the heat to medium and simmer for 30 to 35 minutes until the chicken and rice are cooked through. Drizzle with Tabasco.
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