ARROZ CON POLLO; "Arroz con pollo is a quick and inexpensive one-pot
meal. I prefer to use bone-in chicken thighs for added flavor, but you
could use boneless chicken. Make sure to add your favorite sazón, and substitute half of the water with your favorite beer for an extra hint
of flavor." - Sergio Rivera, executive chef of Azabu Miami Beach, Lolo's
Surf Cantina, and BUBUSAN

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz con Pollo w/Avocado-Green Pea Salsa
Categories: Poultry, Vegetables, Chilies, Wine, Beer
Yield: 4 Servings

2 tb Extra-virgin olive oil
3 1/2 lb Chicken; in 8 pieces
Salt & pepper
1 md Onion; minced
2 Serrano chilies; seeded,
- minced
2 cl Garlic; minced
3 Plum tomatoes; cored. fine
- diced
1 ts Ground achiote (annatto)
1/2 ts Ground cumin
sm Pinch of saffron threads
1 c Dry white wine
3 c Chicken stock
1 c Pilsner beer
2 c Short-grain rice; like Bomba
1/2 c Chopped parsley
Avocado-Green Pea Salsa; to
- serve
JE or other hot sauce; to
- serve

Set the oven @ 400ºF/205ºC.

In a very large, deep ovenproof skillet, heat the olive
oil until shimmering. Season the chicken with salt and
pepper. Cook skin side down over moderate heat, turning
once, until nicely browned, 10 to 12 minutes. Transfer
to a plate.

Add the onion, serranos and garlic to the skillet and
season with a generous pinch each of salt and pepper.
Cook over moderately high heat, stirring occasionally,
until softened, about 6 minutes. Add the tomatoes,
achiote, cumin and saffron and cook, stirring, until the
tomatoes start to break down, about 5 minutes. Add the
wine and simmer until slightly reduced, about 3 minutes.
Add the stock and beer and bring to a boil. Stir in the
rice and return to a boil. Nestle the chicken into the
rice and bake uncovered in the lower third of the oven
for about 30 minutes, until the liquid is absorbed, the
rice is tender and the chicken is cooked through.

Transfer the chicken to a plate. Fluff the rice with a
fork, then gently fold in the parsley and season with
salt and pepper. Return the chicken to the skillet and
serve with Avocado-Green Pea Salsa and hot sauce.

By: Jose Enrique

RECIPE FROM: https://www.foodandwine.com

Uncle Dirty Dave's Archives

MMMMM

... Chicken Tikka Masala not fish 'n chips is the national British dish.
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