Rich and exquisite Arroz Con Pollo with delightful tomato flavor, delicious chicken, delicate rice, heaps of spices and flavors, a lot of lime juice, and a small bunch of jalapeño-stuffed green olives. Splendid and zesty and ameliorating!
Arroz con pollo?! Arroz con pollo!
It’s a staple for some, yet it’s unfamiliar to me as of this fall, and it has promptly turned into a cold climate most loved that has me energetically pulling out the enormous weighty Dutch broiler each Sunday evening. I’m snared.
Rich and exquisite with tomato flavor, succulent chicken, delicate rice, heaps of spices and flavors, a lot of lime juice, and (in my kitchen) a modest bunch of jalapeño-stuffed green olives – it is a finished 180 from the gentle and smooth chicken and rice that I grew up with, and it is great in its capacity be both soothing and furthermore hot and brilliant across the board complex nibble.
I assume I made it multiple times in three consecutive weeks, so indeed, it is forsurely on the recipes-that-should be-made-at least a few times list.
We cherished this recipe – the entire fam, including baby (in spite of the fact that I forgot about the zesty olives for her piece) – and I truly don’t figure there could be any more joyful supper time second than the one where you open the cover on this steaming pot of solace food as you get comfortable around the table on a fall or winter evening.
INGREDIENTS
- 2–3 tablespoons olive oil
- 1 lb. boneless skinless chicken thighs
- 2 teaspoons kosher salt (divided)
- 4 large cloves garlic, minced
- 1 shallot, minced
- 1 jalapeño or serrano pepper, ribs and seeds removed, minced
- 1 bell pepper, diced
- 3 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon allspice
- 3 tablespoons chopped fresh thyme
- one 12-ounce bottle light beer
- one 15-ounce can crushed tomatoes
- 2 cups chicken broth
- 1 bay leaf
- 1 1/2 cups uncooked white rice
- one 12-ounce jar green olives (I LOVE jalapeño stuffed green olives for this!)
- a handful of chopped fresh cilantro
- a few squeezes of lime juice
INSTRUCTIONS
- Heat the oil over medium intensity in a huge Dutch broiler. Add the chicken, season with 1 teaspoon of salt, and cook for 8-10 minutes, flipping once, until cooked through. Eliminate from the dish. When cooled, generally hack or shred the chicken into reduced down pieces.
- Turn the intensity down on the dish. Add the garlic, shallot, jalapeño, and pepper to a similar skillet. Sauté until delicate and fragrant, scratching the carmelized bits off the base, being mindful so as not to consume the garlic.
- Add the tomato glue, flavors, thyme, and staying 1 teaspoon salt; sauté for 2-3 minutes, until dark red.
- Preheat the stove 350 degrees. Add brew; stew and allow it to decrease for a couple of moments. Add canned tomatoes, stock, and narrows leaf; bring to a low stew.
- Mix in chicken and rice; bring to a low stew. Cover with a top and prepare for 30 minutes.
- Eliminate cover and cushion with a fork. Mix in olives, cilantro, and lime juice. Season to taste and Partake in your work of art!