Ingredients
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¼ cup Achiote Oil
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2 small (3-pound or slightly less) Chicken
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Kosher Salt
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½ cup Sofrito
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¼ cup Alcaparrado
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1 teaspoon ground Cumin
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4 cups long-grain White Rice
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6 cups Chicken broth
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2 large bottled roasted Red Pepper
Directions
Preparation started on Saturday with a trip to the live-poultry market, and finished with a house filled with a beautiful aroma on Sunday afternoon. Sunday dinner was a special occasion, so not just any dessert would do one of the tías would stop on the way to our house to pick up a box of fresh Dunkin’ Donuts. None of those packaged supermarket doughnuts for us!
Steps
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1
Done
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Heat the achiote oil in a paella pan or wide shallow pan with a tight-fitting lid over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces to the pan, skin side down, as will fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing the chicken, so the chicken browns without the oil darkening. Add the remaining chicken, in batches if necessary, and brown as above. |
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2
Done
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When all the chicken has been removed from the pan, add the sofrito and alcaparrado. Season lightly with salt and pepper, raise the heat to medium-high, and cook until the liquid has evaporated and the sofrito is sizzling. |
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3
Done
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Stir in the cumin and cloves, then stir in the rice until it is coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by 1 inch, and bring to a boil. Cook over high heat until the level of liquid reaches the top of the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. |
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4
Done
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The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the roasted red peppers before serving. |
