Arroz con Pollo with Avocado-Green Pea Salsa Recipe

Name: Arroz con Pollo with Avocado-Green Pea Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; One 3 1/2-pound chicken, cut into 8 pieces; Kosher salt; Pepper; 1 medium onion, minced; 2 serrano chiles, seeded and minced; 2 garlic cloves, minced; 3 plum tomatoes (1 pound), cored and finely diced; 1 teaspoon ground achiote (annatto); 1/2 teaspoon ground cumin; Small pinch of saffron threads; 1 cup dry white wine; 3 cups chicken stock; 1 cup pilsner or light beer; 2 cups Bomba or other short-grain rice; 1/2 cup chopped parsley; AvocadoGreen Pea Salsa, for serving; JE Hot Sauce or other hot sauce, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
One 3 1/2-pound chicken, cut into 8 pieces
Kosher salt
Pepper
1 medium onion, minced
2 serrano chiles, seeded and minced
2 garlic cloves, minced
3 plum tomatoes (1 pound), cored and finely diced
1 teaspoon ground achiote (annatto)
1/2 teaspoon ground cumin
Small pinch of saffron threads
1 cup dry white wine
3 cups chicken stock
1 cup pilsner or light beer
2 cups Bomba or other short-grain rice
1/2 cup chopped parsley
AvocadoGreen Pea Salsa, for serving
JE Hot Sauce or other hot sauce, for serving

1
Preheat the oven to 400.
2
In a very large, deep ovenproof skillet, heat the olive oil until shimmering.
3
Season the chicken with salt and pepper.
4
Cook skin side down over moderate heat, turning once, until nicely browned, 10 to 12 minutes.
5
Transfer to a plate.
6
Add the onion, serranos and garlic to the skillet and season with a generous pinch each of salt and pepper.
7
Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes.
8
Add the tomatoes, achiote, cumin and saffron and cook, stirring, until the tomatoes start to break down, about 5 minutes.
9
Add the wine and simmer until slightly reduced, about 3 minutes.
10
Add the stock and beer and bring to a boil.
11
Stir in the rice and return to a boil.
12
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.
13
Transfer the chicken to a plate.
14
Fluff the rice with a fork, then gently fold in the parsley and season with salt and pepper.
15
Return the chicken to the skillet and serve with AvocadoGreen Pea Salsa and hot sauce.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, One 3 1/2-pound chicken, cut into 8 pieces, Kosher salt, Pepper, and more.

Yes, Arroz con Pollo with Avocado-Green Pea Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arroz con Pollo with Avocado-Green Pea Salsa

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