Arroz con Pollo with Salsa Verde

Name: Arroz con Pollo with Salsa Verde
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 bay leaves; 59 milliliters blanched almonds, toasted; 425 grams diced tomatoes with liquid; 1 teaspoons cayenne pepper; 567 grams dried chorizo sausages (about , cut into 1-inch chunks; 59 milliliters fresh cilantro leaves; 2 garlic cloves, minced; 4 teaspoons ground cumin; 1 jalapeno pepper, seeded and minced; 1 lime, juiced; 710 milliliters low-sodium chicken broth, warm; 118 milliliters olive oil; 4 Tbsps olive oil, divided; 1 Spanish onion, chopped; 2 Tbsps dried oregano; 237 milliliters pimento stuffed green olives; 1 red bell pepper, seeded and chopped; 6 servings Salt and freshly ground black pepper; 2 teaspoons sweet paprika; 473 milliliters long grain white rice; 1 kilograms whole chicken, cut into 10 serving pieces

Arroz con Pollo with Sals This recipe is typical of Mexican cuisine. Head to the store and pick up cilantro leaves, olive oil, canned tomatoes, and a few other things to make it today. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

Ingredients you will need

Chicken Pieces

Spice Paste

Ground Cayenne Pepper

Whole Chicken

Oregano

Paprika

Pepper

Cumin

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat.

Ingredients you will need

Chorizo

Cooking Oil

Remove the chorizo with a slotted spoon and drain on paper towels.

Ingredients you will need

Chorizo

Equipment you will use

Slotted Spoon

Paper Towels

Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Ingredients you will need

Bell Pepper

Bay Leaves

Vegetable

Garlic

Grains

Onion

Rice

Equipment you will use

Frying Pan

Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven.

Ingredients you will need

Salt And Pepper

Tomato

Whole Chicken

Chorizo

Broth

Equipment you will use

Oven

Frying Pan

Pot

Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.

Ingredients you will need

Whole Chicken

Olives

Rice

Equipment you will use

Oven

To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.

Ingredients you will need

Salsa Verde

Equipment you will use

Mortar And Pestle

Food Processor

Garnish Arroz Con Pollo with Salsa Verde before serving.

Ingredients you will need

Salsa Verde

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.