Of all of my mother-in-law’s recipes, this one is definitely my favorite. It’s not only delicious but it’s also one of those make-ahead dishes that improves overnight.
Arroz con PolloBy Ellen Gutman Chenaux
- 2 ½ lbs. chicken pieces - A
- 2 chorizos, sliced in chunks - A
- 2 peppercorns, crushed - A
- 2 cloves garlic, pressed or chopped - A
- 1 teaspoon oregano - A
- 1 teaspoon salt - A
- 1 teaspoon paprika - A
- 2 tablespoons olive oil - A
- 3 teaspoons fresh lime juice - A
- 1 tablespoon oil - B
- 1/2 lb. bacon, cut in pieces - B
- 1 onion, chopped - C
- 2 green pepper, chopped - C
- 4 tomatoes, chopped - C
- ½ teaspoon salt - D
- 12 olives with pimento, sliced - D
- 3 tablespoons capers - D
- ½ cup tomato sauce - D
- 2 tablespoons oil - D
- 3 cups rice (short grain – arborio works well) - D
- 2 ½ cups chicken bouillon - D
- 1 cup frozen peas - D
- 1-4 oz. can pimentos - D
Wash and dry the chicken. Cut the breasts in half if they are large. Season with A seasonings, rubbing in well. Chill for several hours or overnight.
In a large heavy pot or frying pan, heat the oil of B and rapidly brown the bacon. Reduce the heat to moderate. Add the chicken and chorizo and cook for 10 minutes on each side.
Reduce heat to low, add C, and sauté for 10 minutes, stirring occasionally.
Meanwhile, make 2 ½ cups of chicken bouillon. Add D ingredients to the pot and mix well, cooking over moderate heat for two minutes. Add the hot bouillon to the pot, mix well, and cook uncovered over moderate heat until most of the liquid has boiled off.
With a fork, turn the rice from the bottom to top. Cover the pot and cook over low heat for about 30-40 minutes. Halfway through, turn rice over again. This is done when the rice is cooked and soft. Add peas and turn rice again. Cover. Cook for 15 minutes over low heat.
At this point, you can cool and refrigerate the arroz con pollo for 24 hours, reheating in the oven. Just before serving, spoon into your serving dish and garnish with pimento.