| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings |
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
- 5 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
Instructions
- 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 3 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. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
- Place the browning pan with the remaining 2 tablespoons oil 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.
Reviews
This is absolutely delicious. However, you really must have excellent decoding skills to read this recipe, it’s all over the place. I just browned the chicken as directed then added to the top of the rice to cook thoroughly. Omitted the tomato powder ( didn’t have it ) and used tomato paste instead. It came out great
Really really good. But this can feed an army. Literally filled my pot to the top
The flavors were good but the amount of rice with the chicken were not fully cooked after 18 minutes. Needed a lot more time and chicken broth for all the rice to be done.
I made this to give to a friend after the passing of her stepfather and they had a bunch of family in town. I doubled the recipe, cut the salt in half and it was delicious! Doubling fed over 15 people with leftovers. My husband loved it so I’m making it again tonight.
Soooo salty. Two teaspoons was way too much! It was delicious otherwise.
I haven’t even tried the chicken yet but the rice on it’s own is fantastic. I thought as there was plenty of salt and pepper in the seasoning mix that salt and pepper on the chicken before the adobo seemed excessive. Also I was out of green olives and don’t keep parsley, cilantro or fresh oregano in the house. Cilantro divides this house down gender lines anyway. My rice wasn’t yellow like the pic. I think I might add some of the adobo to the rice next time. Thanks Bobby for another great recipe
This is one of my favorite recipes. I love beans/lentils in my arros con pollo so I add a can of red beans and about 4oz of lentil. So goooood!
Tasty. BUT Four Servings? For what animals? It made 12 servings, easy.
Easy and delicious weekday dinner
OMG is all I have to say. I was so surprised how good this came out. Better then what most restaurants serve. Only thing I did different was fold everything in at the end and let all cook together and that seemed to really bring out the flavors.I also used garlic paste.