Arroz Con Pollo
The Stuff You Hate On A Stranger’s Food Blog
Arroz Con Pollo was always so intimidating to me because I’ve become overly reliant on the convenience of a rice cooker. But I’ve made it some 10 times in the last 5 years and I don’t think I’ve had a bad batch. This time when I was doing some research apparently some families cherish any burnt bits at the bottom, which isn’t all that surprising seeing as some cuisines have entire dishes dedicated to burnt rice bits on the bottom of a pot. I say all that to say this, YOU CAN”T MESS IT UP. If the rice is too “al dante” keep cooking. If it’s over cooked… who cares call it Arroz con Porridge (yes I know it makes no sense). If you burn it? You’ve reached the pinnacle of Arroz Con Pollo; dunk on all of your enemies.
You may notice I use the expression “whack it in the oven”. I love that expression. God Save The King. “Whack it on the stove” “whack it in the fridge” it’s fun. try saying it. Next i’ll pick up the r’s at the end of words that end in O like our aussie friends.
But for real Arroz Con Pollo, holy trinity, southwest spices, etc. I like to get reallllllll Gulf of Mexico vibes with it when I make it. might whack some filé powder in it next time.
Ingredients
Slaw
Green Cabbage (like 1.5 cups sliced thinly)
2 tablespooons apple cider vinegar
1 teaspoon kewpie mayo
pinch of salt
couple cranks black pepper
THEE Arroz Con Pollo
5 boneless skinless chicken thighs
1.5 cups jasmine rice
1/2 white onion (finely minced)
1/2 green bell pepper (finely minced)
4 ribs celery (finely minced)
5 cloves of garlic (chopped)
1 tablespoon manteca (LARD)
Goya Sazon with achiote
Chicken Buillon Cube (or the goya packets)
1 bay leaf
1/2 small can tomato paste
1/3 cup Chili Paste (This stuff is dope but you could use chili powder too)
1/2 teaspoon smoked paprika
1/2 teaspoon mexican oregano
Aqua
cilantro and/or green onions for garnish
Process
SLAW :: Combine everything in a bowl until… well combined. Cover and stash in the fridge at least an hour.
Preheat oven to 350.
In a sauce pan, melt lard and brown chicken in batches.
there should still be a good amount of oil in the bottom of the pan. Sautée the holy trinity of vegetables.
When the onions start to get some color on them, add the garlic.
Cook until aromatic
Add the spices and stir for a maybe a minute or two. Until you see them release their oils and almost start to burn.
Add the chili paste and tomato paste. Use water or chicken stock as necessary so all the onions are coated.
Add the rice and stir. It should be pretty dry but you’re kinda trying to impart flavor into the grains themselves and toast them a bit like a risotto.
Add 3.5 cups of water and the buillon cube.
bring to a simmer, cover, and “whack it in the oven” for about 30 minutes.
Remove, stir, cover, rest.
Serve with some slaw and some crunchies and some green stuff.