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–+ servings

Arroz con Pollo

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Course Entrées
Servings 8 people

Ingredients
  

Marinade:

  • 2 pounds boneless chicken breast or thigh cut into ¾ inch cubes
  • 6 large garlic cloves chopped
  • 1 Tablespoon salt
  • ¼ cup Fresh Lime Juice
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin

Rice:

  • olive oil as needed
  • 2 medium Spanish onions diced
  • 4 stalks celery diced
  • 6 garlic cloves chopped
  • 2 teaspoons ground cumin
  • 1 Tablespoon ground coriander
  • 1 Tablespoon Turmeric
  • 1 pinch cayenne pepper
  • 8 cups converted rice
  • 7 cups chicken stock
  • 2 large tomatoes peeled, seeded and diced
  • Salt and Pepper to taste
  • 1 cup green peas
  • ½ cup chopped cilantro

Instructions
 

  • Stir together the marinade ingredients and thoroughly coat the chicken pieces. Marinate overnight.
  • Drain the chicken of any excess marinade. Sear the chicken in olive oil in batches in a Dutch oven or other large heavy pot, browning all sides.
  • Reserve chicken on a plate.
  • Sweat the vegetables in the pot over medium heat, scraping up any browned bits from the chicken. Cook until the vegetables begin to stick and brown in the pot. Add the garlic and dry spices and stir until fragrant, 1 minute.
  • Add the rice, stock and tomatoes and bring to a simmer. Taste and adjust for seasoning, then add the reserved chicken and stir to combine.
  • Return to simmer, cover and cook on low heat for 25 minutes or until the rice is tender and the liquid is mostly absorbed.
  • Stir in the peas and cilantro, cover and let stand 10 minutes before serving. Garnish with lime wedges if desired.

Notes

This recipe provided courtesy of the Culinary Team at Hess Corporation.
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