Joy Boudreau - Arroz con Pollo

We just tried this Saturday - YUM!

 

Arroz con Pollo (Puerto Rican Chicken and Rice)

Ingredients:

• 1 small chicken cut into whole parts
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 tsp dried oregano
• 1/2 tsp. ground coriander
• 3 tsp salt
• 2 tsp freshly ground black pepper
• 2 Tbsp + 1 Tbsp extra virgin olive oil
• 3 chicken bullion cubes
• 3 cups uncooked cooked white rice (Uncle Ben's) plus water according to directions
• 1 onion, diced 
• 3 slices bacon, cut into bits
• 6 Tbsp Recaito*
• 10 green olives (pimiento stuffed cocktail olives work perfectly), sliced
• 1 Tbsp capers
• 1/4 cup tomato sauce
• 2 packets or 2 tsp Sazon Goya con Culantro Y Achiote (Coriander & Annatto)*

*Goya brand foods are probably available at your local Walmart.  Recaito comes in a jar, and Sazon Achiote comes in a small yellow box.  Can make Recaito by sauteeing one bunch of cilantro, 2 garlic cloves minced, 1 green pepper, and one minced onion in olive oil until tender; puree.

Method:

Combine garlic, lime juice, oregano, coriander, salt, pepper, and 2 T. olive oil in a large zipper seal storage bag.  Massage bag to mix all ingredients, add chicken, and mix well.  Place in the refrigerator for at least two hours to marinade.  Place chicken in a baking dish skin side up in a 230-degree oven.  Cook until fork-tender and browned, about 3 hours.
Follow package directions to make 6 cups cooked rice, adding chicken bullion to the water.  In a deep frying pan add additional olive oil, bacon bits, and onion.  Saute for 10 minutes, stirring occasionally.  Add rice, recaito, olives, capers, tomato sauce, and Sazon.  Mix over medium heat for 2 minutes.  Spread rice mixture in a 9x13 baking dish making pockets, and nestle in cooked chicken pieces.  Cover, and bake at 350 F one hour.  Serves 6.