ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)

Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) image

Provided by Pierre Dance

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

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1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons fresh ground cumin
1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
2 teaspoons real Hungarian paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
8 -10 boneless chicken thighs
2 tablespoons olive oil
1 lb dry chorizo sausage, cut into 3/4 inch pieces
1 sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded,chopped
2 bay leaves
2 cups basmati rice
1 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
1 -2 jalapeno, seeded,devained,minced
1/4 cup fresh cilantro, chopped
1/4 cup blanched almond, toasted
1/2 cup extra virgin olive oil
1 lime, juice of

Steps:

Preheat oven to 350°F.
Mix spice paste in a small bowl.
Wash Chicken, pat dry.
Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
In a dutch oven heat remaining Oil over medium heat.
Fry Chorizo'til crisp, remove, dry on paper towel.
Add Chicken, skin side down, brown well on all sides.
Remove, drain on paper towel.
Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
Remove bay leaves.
Stir in Rice, coat well with sofrito.
Add Tomatoes and Stock.
Season with salt and pepper.
Place Chorizo and Chicken on top of rice mixture.
Bring to a boil, simmer 5 minutes.
Cover pot, transfer to oven.
Bake 20 minutes'til rice is done and has absorbed the liquid.
---SalsaVerde---.
Puree all salsa ingredients'til smooth.
Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.