Arroz con Pollo, or rice and chicken, is a perfect one-dish, meal. It is for many a comfort food staple, a go to dish. Using good chicken, the right rice and homemade seasoning make it delicious.
Arroz con Pollo
Arroz or rice with pollo or chicken. Simple ingredients, simple pleasure. Bomba rice makes this one-dish meal perfect. Risotto rices (Two Secrets for Perfect Risotto) are valued for their creaminess. Japanese rice for its stickiness. Thai Jasmine rice is known for its enticing fragrance, and basmati for its nuttiness.
Bomba rice is less well-known in the US and Canada, but it's the perfect rice for paella and for arroz con pollo. Bomba rice absorbs 30% more broth than other rices and expands in width, rather than length. The finished dish is full of round distinct grains full of flavor from the other ingredients.
Thought to have originated in Andalusia region of Spain it has become a staple of Latin kitchens from Spain to Cuba to Puerto Rico, the Caribbean to South America. Variables include capers, olives, and cilantro. The simple and basic ingredients include chicken, rice and chorizo. Tomatoes, onions, peppers, garlic. Spice it up or make tone it down.
Ingredients:
- 8 oz. Mexican Chorizo
- 1 3-3 1/2 lb chicken cut into 8 pieces
- 2 1/2 tsp kosher salt
- freshly ground pepper
- 3 TBSP extra virgin olive oil (or achiote oil)
- 1 1/2 tsp ground cumin
- 3/4 tsp paprika
- 1/4 tsp ground turmeric
- 1/8 tsp chili powder
- 1 onion, cut into 1/4” dice
- 1 red bell pepper, cut into 1/2” dice
- 5 lg cloves garlic, coarsely chopped
- 3/4 C dry white wine
- 3/4 C crushed canned tomatoes
- 1 bay leaf
- 2 1/4 c Bomba rice
- 2 1/2 c chicken broth
- 3 TBSP capers
- lemon wedges and hot sauce
Assembly:
- Cut chorizo into 1” chunks, pat chicken dry, S&P. Heat oil in 5 quart Dutch oven or heavy casserole over medium high heat. Sear chicken to until deeply golden. Remove to a plate or bowl as the pieces are done.
- Lower heat to medium and sear chorizo, stirring frequently, 2-3 minutes. Transfer to bowl.
- Pour off all but a tablespoon of oil. Remove burnt bits. Combine spices in small dish. Cook onion and pepper for two minutes in drippings, add garlic, spices. Add wine, tomatoes, bay leaf.
- Increase heat to medium high simmer for two minutes.
- Add chicken and chorizo, rice and broth. Bring to a boil. Cover lower the heat to medium-low and simmer 9 minutes.
- Remove pan from heat and let rest covered for 5 minutes. Sprinkle capers on top.
Arroz Amarillo - Yellow Rice
The seasoning that gives this dish the iconic yellow color and the savory flavor is often achieved with packets under the brand name "Sazon". It's easy to make this healthy alternative - keep it on hand to season your favorite Spanish dishes without artificial ingredients.
Homemade Sazon
- 1 tsp Kosher salt
- 1” square of Kombu
- 1/2 tsp minced garlic (dehydrated)
- 12 grains (about 1/2 tsp) annatto seeds, toasted
- 1/4 tsp cumin seeds toasted
- 1/2 tsp turmeric
- 1 pinch saffron
Toast annatto seeds and cumin seeds in a dry skillet over medium-high heat. Cool down and then buzz all ingredients in a spice grinder or crush with mortar and pestle. You will have more than enough for a couple of dishes.
Jacqueline Church - Award-winning writer, speaker, teacher on topics at the intersection of gourmet and sustainable food issues.
Join the Conversation