There are several countries in Latin America that eat chicken and rice known as arroz con p[ollo and for good reason. Aside from being really tasty, it’s one of those one pot dishes that has the internet going gaga (no not the singer). The chicken is falling off the bone tender and the rice is chock full of flavor. Be sure to try this recipe and save yourself some time and energy.
Ingredients
- 3 tablespoons canola oil
- 2 pounds chicken legs or thighs
- Kosher salt
- Feshly ground pepper
- 1 small white onion, diced
- 1/4 cup sliced green olives
- 2 tablespoons capers
- 12 ounces tomato sauce
- 1/2 cup Puerto Rican Sofrito
- 2 cups uncooked rice
- 4 cups water
Directions
- In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate.
- Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.
Recipe source: Food and Wine
Photo source: Cafe Delites
