Easy Recipes

Arroz con Pollo

Using brown rice, this is a healthier version of the Latin American one-pot classic.

Prep: 30 min. Total: 4 hours.

1 Chicken, cut into pieces, skinned, breasts divided in half, bones in
2 small chorizo sausages (about 4 oz.) casings removed, diced
2 cups brown rice (preferably Basmati)
2 cups yellow onion, diced
1 poblano pepper, roasted, peeled, diced
1 green pepper, seeded, diced
1 red pepper, seeded, diced
3 cups fresh tomatoes, peeled, seeded, diced
1 cup low-sodium chicken broth
1 bottle beer
1 chipotle pepper in adobo, diced
1 T. annatto seed-infused olive oil*
1 T. kosher salt
1 t. black pepper
8 garlic cloves, minced, divided
1 T. fresh oregano, or 2 tsp dried
2 T. white vinegar
1 t. lime juice
1/2 cup cilantro, chopped, divided
1 T. dried oregano
1 T. dried cumin
1 T. smoked paprika
1 bay leaf
1/2 cup cilantro, minced, divided
1 lime, quartered

Note: To make annatto seed-infused olive oil: In small saucepan, heat on low heat 1/2 cup extra-virgin olive oil and 1 T. annatto seeds for 3-4 minutes, stirring occasionally. Strain seeds and reserve oil.

To marinate chicken:

In mortar, mash with pestle into paste: 1 tsp kosher salt, 4 cloves minced garlic, 1/2 tsp black pepper.
Put paste into large non-reactive bowl with vinegar and oregano and cut-up chicken. Stir to coat all pieces evenly, cover with plastic wrap and refrigerate for 2 hours.

In large deep pot, heat 1 T. annatto-infused olive oil, then add chorizo sausage, and saute 2-3 min. Then add onions and saute on medium until softened. Add 4 cloves minced garlic, red and green peppers and saute another 2 minutes. Add cumin, oregano, bay leaf and continue to saute another minute.

In separate pan, heat 1 T. annatto oil to medium-high and saute chicken pieces until lightly browned (5 min each side).

Transfer chicken pieces to large saucepan of vegetables. Add tomatoes, broth, beer, 1/4 cup cilantro, chipotle and poblano peppers and rice.

Stir to blend.

Transfer to Aroma rice cooker. Set timer to Brown Rice.

When timer ends, stir rice mixture carefully and place onto large platter, with chicken pieces on top. Sprinkle remaining cilantro on top, and garnish with lime wedges and squeeze to taste.