Arroz Con Pollo
Ingredients
- 23 olive oil – tablespoons
- 1 boneless skinless chicken thighs .
- 2 teaspoons 2 teaspoons kosher salt (divided)
- 4 garlic large cloves , minced
- 1 shallot , minced
- 1 jalapeñoserrano pepper or , ribs and seeds removed, minced
- 1 red bell pepper , diced
- 3 tablespoons 3 tablespoons tomato paste
- 2 teaspoons 2 teaspoons ground cumin
- 1 teaspoon 1 teaspoon allspice
- 3 tablespoons 3 tablespoons fresh thyme chopped
- 12 light beer one -ounce bottle
- 15 crushed tomatoes one -ounce can
- 2 2 chicken broth
- 1 bay leaf
- 1 1/2 1 1/2 white rice uncooked
- 12 green olives one -ounce jar (I LOVE jalapeño stuffed green olives for this!)
- fresh cilantro a handful of chopped
- lime juice a few squeezes of
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Instructions
- Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon of salt, and cook for 8-10 minutes, flipping once, until cooked through. Remove from the pan. When cooled, roughly chop or shred the chicken into bite-sized pieces.
- Turn the heat down on the pan. Add the garlic, shallot, jalapeño, and pepper to the same pan. Sauté until soft and fragrant, scraping the browned bits off the bottom, being careful not to burn the garlic.
- Add the tomato paste, spices, thyme, and remaining 1 teaspoon salt; sauté for 2-3 minutes, until deep red.
- Preheat the oven 350 degrees. Add beer; simmer and let it reduce for a few minutes. Add canned tomatoes, broth, and bay leaf; bring to a low simmer.
- Stir in chicken and rice; bring to a low simmer. Cover with a lid and bake for 30 minutes.
- Remove lid and fluff with a fork. Stir in olives, cilantro, and lime juice. Season to taste and ENJOY your masterpiece!
Source
Original recipe: View Original