{"id":1832,"date":"2012-10-23T13:52:25","date_gmt":"2012-10-23T19:52:25","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=1832"},"modified":"2017-03-22T16:50:28","modified_gmt":"2017-03-22T23:50:28","slug":"arroz-con-pollo","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/arroz-con-pollo\/","title":{"rendered":"Arroz con Pollo"},"content":{"rendered":"

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Would you like to come over for dinner? Yeah, I think you would. You definitely SHOULD, because I've been on a roll lately! Am I allowed to say that about myself? I hope so.<\/p>\n

By \"I've been on a roll lately\" I really mean \"I've been super busy and not cooking every night, but when I DO it's phenomenal.\" Really. I feel like this<\/a>, all the time. Needless to say, I'm not really struggling with self-confidence. Maybe because Montana looks like this right now:<\/p>\n

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We've been riding and running all over the place to soak it in! It's extraordinary. Having less than 6 weeks left of my current job, and recently signed up for the Napa Marathon, things are busy and exciting around here. Busy and exciting doesn't even being to cover it, actually!<\/p>\n

Among the excitement has been a myriad of soups and warm, hearty dinners. I tried this one as part of a last minute gluten-free dinner party last week - and was very pleased with how it turned out! I've never made arroz con pollo before, and I know you generally use bone-in chicken... but I hate having to eat around bones, so I've adapted this to use chicken breasts. You could substitute thighs or wings, I'm sure, if you prefer! I've now made it using chorizo and bacon, both of which work just fine (although I'll admit my preference for the chorizo!). With my new Le Creuset pot<\/a>, I've been really going to town!<\/p>\n

Start with some olive oil in your heavy-duty pot or Dutch oven. Turn it up higher than normal (medium), and add the minced garlic. Cook it for just a minute.<\/p>\n

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Add the chicken (you may need to do this in batches), and let cook until browned on each side. The point here is not necessarily to cook the chicken through, so high heat to brown the outside is fine.<\/p>\n

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I get impatient and don't always brown it as much as I should, but the browning really gives a better flavor! Don't worry about gunk getting stuck to the pan at this point. The more the better!<\/p>\n

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When all of the chicken is done, remove and set aside on a plate. Add the sausage (or bacon), and cook until some fat is rendered. You'll see it! Add the onions, and extra garlic (optional) at this point.<\/p>\n

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After cooking the onions for a few minutes, you'll add the peppers and wine to de-glaze the pan. Pour the wine in and scrape like the dickens with a wooden spatula! This is where you get the gunk off of your pot: it's all flavor! Scrape scrape scrape! It should be pretty easy, actually.<\/p>\n

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Add the tomatoes, all of the spices, and then the rice.<\/p>\n

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Make sure to mix the rice in completely with the mixture before proceeding.<\/p>\n

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Flatten out the mixture in the pot, then carefully lay the chicken on top of the rice. Make it pretty!<\/p>\n

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At this point you pour in about 3 cups of broth, so that it just covers the chicken, cover the pot, and let it cook for about an hour. Check on it during the hour, adding more broth as needed - you may end up using 4 cups of broth.<\/p>\n

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