Chicken and Rice recipes?
It's another rainy day here in Wisconsin and I have both ingredients on hand. I am looking for a good recipe to make. What's your favorite?
PS If there are any Arrested Development fans out there, all I can picture is Gob doing the chicken dance as I type this. lol
Thanks for your help friends!
I recently tried (and loved) this arroz con pollo. It's a Puerto Rican version. It made tons for a party and was a huge hit. You may want to cut it down. The tequilla shots and salsa dancing didn't hurt either.
2 T kosher salt
2 t garlic powder
1 t ground cumin
2 t onion powder
1 t smoked paprika
2 t freshly ground black pepper
2 t ground turmeric
2 t dried oregano
4 chicken thighs, with skin, cut in half
8 chicken drumsticks
1 large sweet onion
1 medium green bell pepper, seeded
1 medium red bell pepper, seeded
1 jalapeno pepper, seeded
1 to 2 plum tomatoes, seeded and finely diced
4 cloves finely chopped
3 C long-grain rice [I used basmati]
4 3/4 C chicken stock
3/4 C beer
1 bay leaf
salt and freshly ground black pepper
1 cup frozen peas [do not thaw]
1 small jar pimento
3/4 C pitted green olives
2 T pitted and chopped green olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Fresh lime juice
Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
Heat a few tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through and keep warm.
Create a sofrito by finely chopping the onion, red and green pepper and the jalapeno by pulsing in a food processor. This will take just a few pulses. Be sure to not let it run long enough so that it is chopped finely, but does not turn into a paste.
Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the sofrito of onions, green and red peppers and cook until soft. Add the tomato and garlic and cook for 1 minute longer.
Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock beer, bay leaf, salt and pepper and bring to a boil. Stir well, cover, and reduce the heat to medium. Cook for 10 minutes.
After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and top with a squeeze of lime juice.
Photos and more here: http://foodbeest.com/2013/03/10/arroz...
A couple days after reading this, Publix had boneless skinless thighs on sale so I took it as a good omen and tried it out. We thought it was very, very good. Good thing too, because this recipe makes a lot and there are just the 2 of us. Made patties out of the leftovers and browned them slowly in butter. Served with a marinara sauce and more grated Parm. Maybe even better than the first go-round.