Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole)
"I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time."
photo by Silkster
- Ready In:
- 1hr 45mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
-
spice paste
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 teaspoons fresh ground cumin
- 1 1⁄2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
- 2 teaspoons real Hungarian paprika
- 1⁄2 teaspoon cayenne
- 2 tablespoons olive oil
-
Main Ingredients
- 8 -10 boneless chicken thighs
- 2 tablespoons olive oil
- 1 lb dry chorizo sausage, cut into 3/4 inch pieces
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded,chopped
- 2 bay leaves
- 2 cups basmati rice
- 1 (15 ounce) can diced tomatoes, with liquid
- 3 cups chicken stock, warm (Homemade is best)
- 1 cup pimento stuffed olive
-
Salsa Verde
- 1 -2 jalapeno, seeded,devained,minced
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup blanched almond, toasted
- 1⁄2 cup extra virgin olive oil
- 1 lime, juice of
directions
- Preheat oven to 350°F.
- Mix spice paste in a small bowl.
- Wash Chicken, pat dry.
- Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
- In a dutch oven heat remaining Oil over medium heat.
- Fry Chorizo'til crisp, remove, dry on paper towel.
- Add Chicken, skin side down, brown well on all sides.
- Remove, drain on paper towel.
- Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
- Remove bay leaves.
- Stir in Rice, coat well with sofrito.
- Add Tomatoes and Stock.
- Season with salt and pepper.
- Place Chorizo and Chicken on top of rice mixture.
- Bring to a boil, simmer 5 minutes.
- Cover pot, transfer to oven.
- Bake 20 minutes'til rice is done and has absorbed the liquid.
- ---SalsaVerde---.
- Puree all salsa ingredients'til smooth.
- Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
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Reviews
-
I substituted quinoa for arroz and it was a big hit! -
Awesome recipe! Chorizo was a no go down here after I read pancreas & thymus gland on the ingredients of available chorizo so went with Walmart's Primio hot Italian sausage with good results. Skipped olive oil in rub - no loss & chilled rubbed chicken about 4 hours before browning in oil drained from cooking Italian sausage in water & poking the skins. Used yellow peppers from farmer's market & a 28 ounce can of petite dice tomatoes. Cooked rice separately & served on top of stew - garnished with cilantro - beautiful & unbelievably tasty! Thanks for posting Pierre (from Food 911 w/B. Flay) - I will definately ise this again & you saved me the trouble of posting!
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
