Arroz con Pollo
This is a sturdy dinner that relies on the rhythm of the stove. You need to respect the transition from searing the chicken to letting the rice absorb the liquid without constant stirring, which releases starch and turns the grains into a paste.
Control the moisture from the start
Do not crowd the pot when searing the chicken, or it will steam instead of browning. You want the deep color on the skin to provide the foundation for the final rice color.
- Heavy-bottomed Dutch oven or deep skillet with a tight-fitting lid
- Tongs
- Wooden spoon
What goes in.
- 4bone-in, skin-on chicken thighs
- 1.5 cupslong-grain white rice, rinsed
- 3 cupschicken stock, warmed
- 1yellow onion, finely diced
- 1green bell pepper, diced
- 3 clovesgarlic, minced
- 1 tspground achiote or turmeric
- 0.5 cupfrozen peas
- 2 tbspolive oil
- to tastekosher salt and black pepper
Rendering the chicken skin
Place the chicken skin-side down in a cold pan, then turn the heat to medium. Let the fat render completely until the skin is mahogany-colored before flipping; this fat is where the flavor of the entire dish originates.
The method.
Sear the chicken
Pat chicken dry. In a Dutch oven, place thighs skin-side down over medium heat. Cook without moving them until the skin releases easily from the pan and turns dark golden-brown. Flip and cook for 3 minutes on the other side. Remove to a plate.
Soften the aromatics
Add onion and pepper to the rendered chicken fat. Sauté over medium heat until the onion turns translucent. Stir in the garlic and achiote, cooking for 60 seconds until fragrant.
Toast the rice
Pour the rinsed rice into the pot. Stir to coat every grain in the colored fat until the edges turn slightly translucent, about 2 minutes.
Simmer the pot
Pour in the warm stock and season with salt. Nestle the chicken thighs back into the rice, skin-side up. Bring to a low boil, cover, and reduce heat to the lowest setting.
Finish the cook
Cook covered for 20 minutes. Do not lift the lid. After 20 minutes, turn off the heat, scatter the peas over the top, cover again, and let sit for 10 minutes to steam.
Other turns to take.
Olives and Capers
Add a half-cup of green pimento-stuffed olives and a tablespoon of capers with the broth for a sharp, salty contrast.
Fresh Cilantro
Stir in a generous handful of chopped fresh cilantro right before serving to brighten the heavier elements of the dish.
When it doesn't go to plan.
If the chicken skin loses its crispness during the simmer, remove the thighs and place them under a broiler for 2 minutes before serving.
Rinsing the rice until the water runs clear is mandatory to prevent a gummy texture.
Use a wide pan to ensure the chicken doesn't overlap the rice too much, allowing for even cooking.
The ones that keep coming up.
Why did my rice turn out mushy?
You likely stirred the rice while it was simmering or used too much liquid. Keep the lid on to maintain the steam environment.
Can I use boneless chicken?
You can, but you will miss out on the rendered fat from the skin, which is the primary flavoring agent for the rice.