Arroz con Pollo a la California

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Arroz con pollo originated in Spain and is a traditional specialty of all Latin America with variations from region to region.  This recipe is published in Saveur Magazine in the May 2008 issue and is titled “Chicken and Brown Rice with Chorizo.  I call it Arroz con Pollo a la California because it uses California Brown Rice and it’s a rich variation of the Arroz con Pollo recipes with which I grew up.

The juicy dark meat of chicken thighs and chorizo sausage married with the nutty flavor of California brown rice are the key to the rich flavors of this dish.  The zest of bay leaves, garlic infused rice and roasted bell peppers add more rich tastes.  The colorful combination of ingredients just pops to impress your dinner guests.

Ingredients

Makes 6 servings

2 ½  lbs bone-in skin-on chicken thighs

2 tablespoons extra-virgin olive oil

6 oz spanish dried chorizo, cut in 1/8 slices

2 tablespoons roughly chopped fresh oregano

¼ tsp crushed red pepper flakes

4  cloves garlic, crushed

1 large onion, thinly sliced

1 bay leaf

1 ½ cups long-grain brown rice, rinsed

½ cup white wine

2 roasted red bell peppers, peeled, seeded, and cut into thick trips

3 cups chicken broth

1 cup frozen peas

 

Chicken

Season the chicken lightly with salt and pepper  Heat the olive oil in a 4-quart dutch oven over medium-high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown, about 8 minutes. Transfer the chicken to a plate and set aside. (Pour off and discard any accumulated fat and juices.)

 

Chorizo

Add the chorizo and cook, stirring frequently, until lightly browned, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.

 

Preparation 

Add oregano, red pepper, garlic, onion, and bay leaf to the dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft, about 8 minutes.

Heat oven to 400°.

Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Nestle chicken, chorizo, and peppers into rice mixture. Pour in broth and season liquid to taste with salt and pepper.

 

Cover the dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes. Remove the dish from oven, uncover, and gently stir in the peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.

 

Buen provecho!!

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