Still cold, still cooking inside this week. Doesn't appear that we'll be getting any relief from this anytime soon as they're now calling for wind-chills dipping into the -40's tonight. As a result, last night's plan to grill some ribeyes up got put on hold for a second night in a row, but the alternative was pretty damn good. Made some arroz con pollo using a recipe I got from a friend's grandmother. This is my second time making this, first time I screwed up, this time it was exactly like hers. Here is a pic, recipe below.
For the chicken:
2 tablespoon olive oil, divided
1 1/2 pounds boneless skinless chicken thighs
For the adobo seasoning:
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon red cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon coriander
1/2 teaspoon salt
Ground black pepper to taste
For the sofrito & rice:
3 cloves garlic, minced
1/4 cup finely diced green pepper
1/4 cup finely diced white onion
1/4 cup finely diced cilantro
1 jalapeno, diced
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup tomato sauce
1 1/4 cups water
1 cup white rice (don't use brown, it will take too long to cook)
2/3 cup frozen peas
Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes
Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add in your spices... cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then add in the rice and peas making sure they're evenly distributed. Add browned chicken on top.
Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Top with cilantro and serve with a squeeze of fresh lime juice
For the chicken:
2 tablespoon olive oil, divided
1 1/2 pounds boneless skinless chicken thighs
For the adobo seasoning:
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon red cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon coriander
1/2 teaspoon salt
Ground black pepper to taste
For the sofrito & rice:
3 cloves garlic, minced
1/4 cup finely diced green pepper
1/4 cup finely diced white onion
1/4 cup finely diced cilantro
1 jalapeno, diced
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup tomato sauce
1 1/4 cups water
1 cup white rice (don't use brown, it will take too long to cook)
2/3 cup frozen peas
Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes
Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. Saute for 2-3 minutes, then add in your spices... cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. Bring to a simmer then add in the rice and peas making sure they're evenly distributed. Add browned chicken on top.
Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Top with cilantro and serve with a squeeze of fresh lime juice
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