Arroz con Pollo

Name: Arroz con Pollo
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters frozen baby peas (not thawed; 5 oz); 1 teaspoons black pepper; 397 grams diced tomatoes, including juice; 2 kilograms chicken, cut into 8 serving pieces; 59 milliliters dry white wine; 3 larges garlic cloves, coarsely chopped; 3 larges garlic cloves, minced; 2 green bell peppers, chopped; 2 teaspoons ground cumin; 2 Tbsps fresh lime juice; 12 fl. oz.s 1/2 cups low-sodium chicken broth; 591 milliliters lb onions, chopped; 2 Tbsps fresh orange juice; 57 grams 1/2 cup small or medium pimiento-stuffed green olives , rinsed; 57 grams 1/4 cup drained chopped bottled pimientos , rinsed; 0 teaspoons crumbled saffron threads; 2 teaspoons salt; 2 teaspoons salt; 1 Turkish or 1/2 California bay leaf; 1 Tbsp unsalted butter; 1 Tbsp vegetable oil; 355 milliliters water; 340 grams cups long-grain white rice

You can never have too many main course recipes, so give Arroz con Pollo a try. This recipe serves 4. Watching your figure? This gluten free recipe has 1400 calories, 88g of protein, and 70g of fat per serving. Head to the store and pick up garlic cloves, chicken, pimiento-stuffed olives, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Pure garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour pure over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.

Ingredients you will need

Chicken Pieces

Orange Juice

Lime Juice

Whole Chicken

Garlic

Pepper

Salt

Equipment you will use

Blender

Bowl

Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Paper Towels

Bowl

Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Pot

Transfer chicken as browned to a plate, reserving fat in pot.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Put oven rack in middle position and preheat to 350F.

Equipment you will use

Oven

Saut onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Whole Chicken

Garlic

Onion

Equipment you will use

Pot

While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds.

Ingredients you will need

Vegetable

Saffron

Equipment you will use

Frying Pan

Add wine and bring to a simmer, then remove from heat.

Ingredients you will need

Wine

Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.

Ingredients you will need

Vegetable

Bay Leaves

Marinade

Tomato

Saffron

Broth

Cumin

Juice

Water

Salt

Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.

Ingredients you will need

Whole Chicken

Rice

Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.

Ingredients you will need

Rice

Equipment you will use

Oven

Pot

Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

Ingredients you will need

Pimiento