With chicken, rice and vegetables, Von DiazgCOs arroz con pollo is a
complete meal (or two) in and of itself. Boneless chicken thighs work
best here - boneless breasts dongCOt have enough fat or flavor - but you
can also use bone-in chicken thighs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz Con Pollo
Categories: Poultry, Rice, Herbs
Yield: 7 servings

MMMMM---------------------------ADOBO--------------------------------
3 lg Garlic cloves; fine minced
1 tb Kosher salt
1 tb Olive oil
2 ts White vinegar
1 1/2 ts Dried oregano
1/4 ts Black pepper

MMMMM-----------------------CHICKEN & RICE----------------------------
3 lb Boned, skinned chicken
- thighs
3 c Medium-grain white rice
3 tb Olive oil
5 c Chicken broth
3 c Fresh sofrito
3 Dried bay leaves
1 ts Ground annatto
1 c Tomato sauce
3/4 c Medium pimento-stuffed
Olives; drained (opt)
2 ts Drained capers (opt)
3/4 ts Salt; more to taste
1/2 ts Fresh cracked black pepper
2 c Frozen peas; thawed
1 Lime; in wedges
Salted, sliced avocado and
- tomato; for serving

MMMMM--------------------------SOFRITO-------------------------------
1 md Red bell pepper; seeded, in
- quarters
3 Aj+! dulce or amarillo chile
- peppers; seed, coarse chop
6 lg Garlic cloves
1 lg Yellow onion; coarse chop'd
6 Fresh culantro leaves &
- tender stems, coarse
- chopped
6 Fresh cilantro stems;

Prepare the adobo by whisking the ingredients together in a bowl, or
blending in a small food processor, pil+|n or mortar and pestle.

Pat the chicken dry, then place in a large bowl or zip-top bag. Pour
prepared adobo over chicken. Toss well to combine, then cover the bowl
with a lid or plastic wrap, or seal the bag, and let the chicken rest
in the fridge for at least 30 minutes.

PREPARE THE SOFRITO: In a large food processor or blender, blend the
peppers and garlic until smooth. Add the onion and blend until smooth,
then add the culantro and cilantro and blend until smooth. (The
preparation may produce more sofrito than needed for this recipe, but
you can store additional sofrito in the fridge for up to 1 week, or in
the freezer for up to 3 months.)

Add the rice to a medium bowl, then rinse with several rounds of cool
water, pouring through a fine-mesh strainer until water runs out
clear.

Once chicken is marinated, heat olive oil in a large heavy pot or
Dutch oven over medium-high. When the oil is simmering, working in
batches if necessary, add chicken in one layer and brown for 7 to 10
minutes per batch, turning several times to evenly brown.

Meanwhile, bring chicken broth (or water) to a boil in a medium
saucepan. Reduce to a simmer until ready to use.

Add sofrito, bay leaves and annatto or paprika to pot with chicken and
stir well. Reduce heat to medium, and saut++ until liquid is mostly
evaporated and sofrito thickens to a paste, about 7 to 10 minutes.

Add tomato sauce and cook for 3 to 5 minutes longer, until sauce
darkens. Add the rinsed rice, olives and capers (if using), and salt &
pepper, and fold in to ensure that the rice is fully coated and the
chicken is evenly distributed.

Pour in hot stock, then simmer, uncovered, over medium heat for about
15 minutes, stirring only 2 to 3 times and shaking the pot every few
minutes to keep rice level. (The liquid surrounding the rice will
lower by about 1".) Watch the rice very closely: The window between
just right and overcooked is small, and difficult to predict, but
yougCOll become an expert at this over time.

Once you start to spot lots of little bubbles on the surface but see
no more pronounced liquid on top, top with the lid, reduce heat to
low and cook until the rice is al dente, about 15 to 20 minutes,
shaking pot a few times. Once liquid is almost entirely evaporated,
sprinkle thawed peas on top.

Working directly in the pot, using 2 forks, pull apart chicken thighs
until shredded. Gently fluff the rice, bringing grains from the bottom
to the top. Return the lid and let rest for 10 to 15 minutes before
serving.

Garnish with lime wedges, and serve with salted avocado and tomato
slices.

By: Von Diaz

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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