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

    Soupy Rice and Chicken (Arroz Con Pollo a la Chorrera)

    "Inspired by my father, this version soupy of arroz con pollo is made with a short-grain rice generically called Valencia.  Bacon is added to the sofrito to give the dish extra flavor," says Presilla of this heartfelt recipe from her cookbook Gran Cocina Latina.

    Maricel E. Presilla’s is a culinary historian and co-owner of Zafra and Cucharamama, in Hoboken, New Jersey. She holds a doctorate in medieval Spanish history from New York University.  The James Beard Foundation named her 2012 Best Chef in Mid-Atlantic Region.  She lives in Weehawken, New Jersey.


    Ingredients
    For the Dish
    6
    whole chicken legs (thighs and drumsticks; about 4 1/2 pounds), skin removed
    1/4
    cup
    achiote-infused extra virgin olive oil
    3
    ounces
    slab bacon or Virginia ham, cut into 1/4 to 1/2-inch dice
    8
    cloves
    garlic, finely chopped
    1
    medium yellow onion, finely chopped (about 8 ounces)
    1
    medium green bell pepper, cored, seeded, deveined, and finely chopped (about 6 ounces)
    2
    teaspoons
    ground cumin
    1
    teaspoon
    dried oregano
    1
    bay leaf
    1/4
    teaspoon
    freshly ground black pepper
    1
    cup
    light tomato sauce
    1
    cup
    lager beer
    1
    quart
    chicken broth
    1
    cup
    green olives, pitted
    1/4
    cup
    capers, drained
    1/2
    cup
    water
    2 1/2
    teaspoons
    salt
    6
    fat white or green asparagus spears trimmed, peeled, halved, crosswise on the bias and blanched
    1/2
    cup
    fresh or thawed frozen peas
    1
    cup
    8-ounce can pimientos or 1 large red bell pepper, roasted, peeled, cored, seeded, and cut into ¼-inch-wide strips
    For the Seasoning Paste
    6
    cloves
    garlic
    1
    teaspoon
    ground cumin
    1/4
    teaspoon
    dried oregano
    1/4
    teaspoon
    ground allspice
    1
    bitter orange (or 2 tablespoons fresh lime juice)
    1
    teaspoon
    salt
    Directions
    Rinse the chicken pieces and pat dry with paper towels. Put in a large bowl.
    Using a mortar and pestle or a food processor, grind or process the garlic, cumin, oregano, allspice, orange juice and salt to a paste.
    Rub the chicken pieces all over with the paste. Let sit for 2 hours at room temperature or for up to 24 hours in the refrigerator, tightly covered with plastic wrap.
    Place the rice in a medium bowl, cover with cold tap water, and swirl. Drain while holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer.
    Heat the oil in the chosen pot over medium heat. Add the bacon or ham and sauté until lightly golden, about 3 minutes.
    Scrape the seasoning paste from the chicken pieces and reserve it. Working in batches, add the chicken pieces to the pot and sauté until golden, turning occasionally with tongs, about 5 minutes on each side.
    Remove to a platter. Leave the bacon or ham pieces in the pot.
    Add the garlic to the fat remaining in the pot and sauté until golden, about 20 seconds. Add the onion and sauté until light golden, about 6 minutes.
    Add the bell pepper, cumin, oregano, bay leaf, and black pepper, stirring for 5 minutes. Stir in the tomato sauce and reserved seasoning paste and simmer for 8 minutes.
    Add the rice and cook, stirring to coat well, for 2 minutes. Add the beer and continue simmering for 2 minutes.
    Add the chicken broth, olives, and capers and let simmer in the sauce to absorb flavors for about 5 minutes. Pour in the water and salt, and mix well. Taste for salt.
    Bring to a boil over medium heat, then lower the heat to medium-low and simmer, covered, for 15 to 20 minutes. The liquid will not be fully absorbed.
    Stir gently with a kitchen fork to fluff the rice and mix all ingredients. Reduce the heat as low as possible and cook, tightly covered, for 15 minutes.
    If using fresh asparagus, place on top of the rice before covering. If using canned, add to heat through at the end of cooking, 1 to 2 minutes.
    Add the peas and the pimientos or roasted peppers and fluff the rice with a fork.
    Let rest for 5 to 10 minutes before serving. The texture of the rice should be creamy yet with grains that still have some bite.
    Remove from the heat and spoon the rice and chicken onto a platter. Garnish with the asparagus and pimiento. Serve.
    Reprinted With Permission From Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla. Copyright © 2012 by Maricel E. Presilla. With the permission of the publisher, W.W. Norton & Company, Inc.

    The base number of servings for this recipe is 8
    OK

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