BRIGHT | SPICY | COMFORTING
Arroz con Pollo is a traditional Latin American dish with variation in how it's made depending on where in the world you are eating it!
Saveur's take on the dish in The New Classics cookbook (a major fave!). We've made some modifications for time and ingredients we had on hand.
Be sure to check out Skinnytaste's Arroz con Pollo recipe. Gina says:
"It's a classic Colombian dish that I grew up on that I now love to cook for my family."
Start your chicken thighs in hot oil. (Highly recommend over chicken breast for this.)
What a fun little party in there.
Get them seasoned up with some salt.
Optional, but we like to add a little extra cumin at the start.
Yes, you def want that beautiful browning to be happening.
Add your shallot, jalapeño, garlic and bell pepper to the oil in the pan. Get that flavor train going.
Scrape up those browned bits. They're on the flavor train too!
Bonus, that also helps clean your pot!
Spice blend goes in with some tomato paste and sauté until rust-colored. Choo choo!
(Is this train metaphor getting away from us?)
Fresh thyme too! Traditionally, this would have annatto. We didn't have it stocked but if you do, definitely add for full effect!
Ok, time for the beer! This is more traditional for the rich flavor it creates, but you could use broth if you don't have it or don't want it.
Bay leaf + crushed tomatoes + broth.
Agressive simmer bubble success so time for the arroz (rice) and pollo (chicken)!
This flavor train is headed to the oven now!
We are chopping up some cilantro and lime as well as HELLO JALAPEÑO-STUFFED GREEN OLIVES! Yum.
Careful, she's a hot one.
Get in there and fluff it all up with a fork.
Bye, bay! Then add the chopped olives...
...the lime juice, lots of it...
...and cilantro. Flavor train pulling into the station!
Simple, beautiful, gather-round deliciousness.
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