Wednesday, February 11, 2009

Arroz con Pollo (Puerto Rican Chicken & Rice)

This is a delicious one pan meal- once you make the sofrito and achiote oil that is! I made more of the sofrito and froze it in 1/2 cup servings. It'll be handy for future bean soups (Cuban Black Bean maybe?) and rice dishes.

The recipe makes a ton of rice- much more than the 6 servings it said it did - maybe 6 linebackers! I added corn, peas and more red pepper to it the following day, and served it with a slow roasted pork shoulder. Then I added the leftover pork to the rice and froze it all for another meal. Like I said...a ton of rice!

Arroz con Pollo
From Viva Daisy by Daisy Martinez
1/4 cup Achiote Oil - recipe follows
3- 4 pounds of chicken pieces
Fine sea or kosher salt and freshly ground black pepper
1/2 cup Sofrito - recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
pinch ground cloves
4 cup long-grain rice
4 cup homemade or store-bought reduced-sodium chicken broth
2 large bottled roasted red peppers -- cut into 1/4-inch strips (about 1 1/2 cups)

In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling.

Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.

When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.

Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes.

Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.

Achiote Oil
1 cup olive oil
2 tablespoons achiote (annatto) seeds

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days. Makes about 1 cup.

1 cup chopped red bell pepper
1 cubanelle pepper
1 cup chopped spanish onion
4 clove garlic
1 small tomato
1 large bunch of cilantro including stems

Puree in a food process. Store in the fridge until ready to use. Makes about 2 cups.