Post by wilderness on Aug 24, 2019 7:23:08 GMT -5
Arroz con Pollo (Rice with Chicken)-Birdy
www.splendidtable.org/recipes/arroz-con-pollo-rice-with-chicken
by America's Test Kitchen
Serves 6
1 cup fresh cilantro leaves and stems, chopped
1 onion, chopped (1 cup)
1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
5 garlic cloves, chopped coarse
1 teaspoon ground cumin
1/2 cup mayonnaise
3 1/2 tablespoons lemon juice (2 lemons), plus lemon wedges for serving
Salt and pepper
6 (5- to 7-ounce) bone in chicken thighs, trimmed
1 tablespoon vegetable oil
2 cups medium-grain rice, rinsed
1 tablespoon Goya Sazón with Coriander and Annatto (or homemade sazón)
2 1/2 cups chicken broth
1/4 cup pimento-stuffed green olives, halved
2 tablespoons capers, rinsed
2 bay leaves
1/2 cup frozen peas, thawed (optional)
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
2. Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
3. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
4. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
5. Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
6. Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.
www.splendidtable.org/recipes/arroz-con-pollo-rice-with-chicken
by America's Test Kitchen
Serves 6
1 cup fresh cilantro leaves and stems, chopped
1 onion, chopped (1 cup)
1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
5 garlic cloves, chopped coarse
1 teaspoon ground cumin
1/2 cup mayonnaise
3 1/2 tablespoons lemon juice (2 lemons), plus lemon wedges for serving
Salt and pepper
6 (5- to 7-ounce) bone in chicken thighs, trimmed
1 tablespoon vegetable oil
2 cups medium-grain rice, rinsed
1 tablespoon Goya Sazón with Coriander and Annatto (or homemade sazón)
2 1/2 cups chicken broth
1/4 cup pimento-stuffed green olives, halved
2 tablespoons capers, rinsed
2 bay leaves
1/2 cup frozen peas, thawed (optional)
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
2. Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
3. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
4. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
5. Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
6. Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.
