• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Arroz con Pollo

    The galinhada (chicken and rice cooked together) or Arroz con Pollo – comes from the Rio de Janeiro neighborhood of Santa Teresa, where the divine Cristo is located. Here, as part of the American Diabetes Challenge, Brazilian chef Leticia Moreinos Schwartz has re-made the recipe into a diabetes-friendly, easy-to-prepare-at-home version.


    Ingredients
    3
    large garlic cloves, plus 3 large garlic cloves minced
    2
    tablespoons
    Lime Juice
    2
    teaspoons
    dried oregano
    1
    whole chicken, cut into 8 pieces, skinned
    *
    freshly ground black pepper
    2
    tablespoons
    Olive Oil
    3
    ounces
    Spanish chorizo cut into 1/4-inch thick slices
    2
    medium onions, diced
    3
    scallions, green and white parts, chopped
    2
    teaspoons
    fresh thyme, chopped
    1
    teaspoon
    paprika
    2
    fresh bay leaves
    1
    pound
    plum tomatoes, peeled, seeded and finely chopped
    2 1/2
    cups
    reduced-sodium chicken broth
    2
    cups
    long-grain brown rice, preferably Jasmine
    1/2
    teaspoon
    kosher salt
    1
    tablespoon
    unsalted butter
    1/4
    cup
    fresh parsley, chopped
    Directions
    Mince and mash the garlic to a paste, then transfer to a large bowl. Stir in the lime juice and oregano. Add the chicken pieces and rub all over with the marinade, until well coated. Cover with plastic wrap and leave at room temperature for 1 hour.
    Spread the chicken over a sheet pan covered with paper towels and pat dry. Season with freshly ground pepper on both sides.
    In a large heavy pan over medium heat, warm 1 tablespoon of the olive oil. Cook the chicken until lightly browned all over, about 3 minutes per side.
    Using a slotted spoon transfer chicken to a bowl and cover with foil to keep moist. If there is too much fat left in the pan, drain a little. If there are too many pieces of garlic stuck to the pan, deglaze with about ½ cup of water, scraping the bottom of the pan and bring to boil. Pour and strain into a small bowl. Set aside.
    Warm the remaining 1 tablespoon of olive oil in the same pot over medium heat and cook the sausage until lightly browned on both sides, about 2 minutes per side. Using the slotted spoon, transfer the sausage to the bowl with the chicken. Cover again.
    Using the fat that’s left in the pan, reduce the heat to low and add the onions and scallions. Cook until soft and tender, mixing occasionally with a wooden spoon and scraping the bottom of the pan, about 2 minutes. Add the garlic and cook for another minute. Add the thyme, paprika, bay leaves, and tomatoes, and cook everything together until soft and tender, 4 to 5 minutes. Add the rice and stir well, making sure every grain is shiny and well mixed into the vegetable mixture. (If you would like to add the deglazing juices from the chicken, now is the time.) Then add the broth and bring to a boil. Reduce the heat to low, add the chicken, sausage, and any juice that accumulated in the bowl, arranging it all evenly over the rice. Season with salt and pepper, cover, and cook gently until the rice has absorbed all the liquid, 40 to 45 minutes.
    Add the butter, mix gently, and garnish with the parsley just before serving.
    Reprinted With Permission From My Rio de Janeiro: A Cookbook

    The base number of servings for this recipe is 8
    OK

    Write a Review