Arroz con Pollo
Put your trust in centuries of Latin American and Spanish history; the next time you have a big dinner party, make arroz con pollo. Under a gracious layer of 100% love, you’ll find a one-pot chicken and rice dish which delights in bright bursts of briny olives and capers, blushing rice (thanks to a sprinkling of ruddy ground annato and a whole lot of chopped tomatoes), and a flurry of vivid green cilantro. Arroz con Pollo is traditionally made in a giant pan – something like a paella pan which can go gracefully from oven to table – although a Dutch oven would work nicely in a pinch. I used that $20 pan I got at the Indian market back when I first began our Global Table Adventure.
- Servings: 8
Source: globaltableadventure.com
Ingredients
- whole chicken legs )
- olive oil
- garlic
- onion
- green bell pepper
- ground annato
- saffron )
- chicken broth
- canned tomatoes )
- red wine vinegar
- green olives
- capers
- dried oregano
- red pepper flakes
- salt
- pepper
- long grain rice
- lemon
- handful fresh cilantro
- olives