Recipe

Bobby Flays Arroz Con Pollo Recipe

	Christiet / All my dishes 1 year, 4 months ago From Throwdown w/Bobby Flay Arroz Con Pollo La Fonda Boricua is New York City's best known Puerto Rican restaurant and its head cook, Jorge Ayala, keeps customers coming back with his Arroz con Pollo. Will Jorge salsa his way to victory, or will... More Prep:35m Cook:40m Servings:4	Christiet
	chicken rice

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Ingredients

2 tablespoons kosher salt

2 teaspoons granulated garlic

1 teaspoon ground cumin

2 teaspoons granulated onion

1 teaspoon paprika

2 teaspoons freshly ground black pepper

2 teaspoons ground turmeric

1 tablespoon finely chopped fresh oregano leaves

4 chicken thighs, with skin, cut in 1/2

4 chicken breasts, with skin, cut in 1/2 lengthwise

2 tablespoons olive oil

1 large Spanish onion, finely diced

1 medium green bell pepper, finely diced

1 medium red bell pepper, finely diced

About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced

4 cloves garlic, finely chopped

3 cups long-grain rice

4 3/4 cups homemade chicken stock

1 bay leaf

Salt and freshly ground black pepper

1 cup frozen peas (not thawed)

3/4 cup pimento stuffed green olives

3/4 cup pitted picholine olives

Freshly chopped cilantro leaves

Freshly chopped flat-leaf parsley

Finely chopped fresh oregano leaves

Squeeze lime juice

Directions

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.

Heat a few tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through and keep warm.

Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.

Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

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Comments

christiet 1 year, 4 months ago said:
I watched this episode tonight and it looked so good I had to put it on here! If anyone knows Jorge Ayala's recipe please share it with me/us! He put ham and something else in to flavor the rice with.
My Momma makes this with a bag of yellow rice cooked in Chicken broth with pulled dk. meat Chicken chunks. I love it next to her Potato Salad! For some reason they just pair well together!

bluewaterandsand 1 year, 4 months ago said:
Superb! I love this!

sparow64 1 year, 1 month ago said:
OMG....I love everything about this one! Thanks for sharing.

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