Arroz con Pollo (One-pot Chicken and Rice)

• annokset: 6 servings
• aktiivinen aika: 15 minutes
• kokonaisaika: 55 minutes

Ainekset

2 pounds *boneless, skinless chicken thighs

1 lime (juiced)

2 teaspoons distilled white vinegar or apple cider vinegar

2 teaspoons garlic powder

1 teaspoon dried oregano

2 teaspoons paprika

1 tablespoon neutral oil or olive oil (I use avocado oil)

1 teaspoon Kosher salt

Freshly ground black pepper to taste

2 cups long-grain white rice

2 Tablespoons neutral oil or olive oil (I use avocado oil)

1 teaspoon sugar (I use coconut sugar)

1 onion (diced)

1 green bell pepper (diced)

4 garlic cloves (minced)

Kosher salt and freshly ground black pepper

3/4 cup tomato sauce or chopped tomatoes (I use passata)

2 Tablespoons tomato paste

1 bay leaf

1 teaspoon ground achiote, or turmeric

3 cups chicken broth, (or water)

1 cup pimento-stuffed green olives, (such as Spanish Manzanilla)

2 tablespoons capers, drained (optional)

½ cup fresh or semi-thawed frozen peas

1/2 cup jarred pimientos (sliced (optional)

Ohjeet

Pat chicken dry. If the thighs are very large, cut each into 2 pieces. Place chicken in a large bowl. Add the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Using clean hands, or tongs, toss the chicken to coat well. Let sit for 15 - 45 minutes at room temperature or place in fridge if making ahead of time. Omit the lime juice if marinating overnight.

Rinse the rice thoroughly until water runs clear. Drain well in a sieve or strainer and set aside.

In a Dutch oven, or large skillet with a tight fitting lid, heat the 2 tablespoons oil over medium heat. Add the sugar to the oil without stirring. Once the sugar starts to melt and turn a little dark, add the chicken pieces in one layer. Cook until lightly browned, about 2-3 minutes each side. Transfer the chicken to a plate.

Add the onion and pepper to the skillet and sauté until softened about 5 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon black pepper; cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste and cook for about 1 minute, scraping any brown bits on the bottom.

Add the rice, bay leaf, and turmeric and stir for about 1 minute to coat the grains well. Add in the chicken broth (or water), olives and capers (if using) and bring to a boil. Stir, then lower heat to medium-low, or low if your pot is not heavy-bottomed. Nestle the chicken pieces in and around the rice, cover tightly and cook for 20 minutes.

Uncover the pot and quickly fluff the rice with a fork. Taste the rice, it should feel tender and mostly cooked. If it seems dry and still very undercooked, drizzle 1/4 - 1/2 cup more water, then stir in the peas, cover again and cook for 5 more minutes. Remove from the heat and let sit for 5 minutes. Garnish with pimientos, if using, and serve.