ARROZ CON POLLO

Arroz con Pollo image

Provided by Rick Martinez

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons bacon fat or olive oil
6 chicken thighs (about 2 pounds total)
2 medium carrots, peeled and chopped
1 cup corn kernels (from 1 large ear of sweet corn, or use thawed frozen kernels)
1/2 large white onion, chopped
1 poblano pepper, stemmed, seeded and chopped
1 serrano chile, chopped (remove seeds for milder flavor)
2 garlic cloves, finely chopped
4 teaspoons kosher salt
2 cups long-grain rice
3/4 teaspoon cumin seeds
3 canned whole tomatoes or fresh tomatoes if in season, crushed or chopped
Cilantro, for garnish
Lime wedges, for serving

Steps:

Heat the fat in a large heavy pot over medium-high heat. Add the thighs, skin-side down, and cook until browned on both sides and their fat has rendered, 8 to 10 minutes. Transfer to a plate.
Add the carrots, corn, onion, poblano, serrano, garlic and salt and cook, stirring occasionally, until the vegetables just begin to brown, 5 to 6 minutes. Add the rice and cumin and cook, stirring frequently, until the rice grains are opaque and the vegetables are very tender, about 5 minutes.
Stir in the tomatoes and 2 1/2 cups water and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the water has been absorbed, about 20 minutes. You can check by
opening the lid, taking a fork and clearing a spot so you can see the bottom of the pot; if there is any liquid, cover and check in another 5 minutes.
Remove from the heat and let sit, covered, for 20 minutes to evenly distribute the moisture.
Serve topped with cilantro and a squeeze of lime.