ONE POT ARROZ CON POLLO

ONE POT ARROZ CON POLLO image

Categories Chicken Dinner Buffet Casserole/Gratin

Yield 6 servings

Number Of Ingredients 29

Ingredients

F&W
Jose Garces
Serve with plantain chips and hot sauce.
1/2 cup canola oil
3 tablespoons annatto seeds
7 parsley sprigs
3 thyme sprigs
2 bay leaves
1/4 cup fresh orange juice
7 garlic cloves
1 tablespoon dried oregano
Kosher salt
Freshly ground pepper
2 boneless skin-on chicken breasts (1 1/4 pounds)
4 chicken legs (2 1/2 pounds)
1 carrot, chopped
1 celery rib, chopped
1 small shallot, thinly sliced
1 leek, white and light green parts, thinly sliced
1 onion, finely chopped
1 1/2 cups dry white wine
2 tablespoons tomato paste
5 cups chicken stock
1/2 green bell pepper, sliced
1 Anaheim or poblano chile, seeded and thinly sliced
2 cups long-grain white rice
1/2 cup canned chickpeas
4 jarred piquillo peppers (2 ounces), thinly sliced
1/3 cup pitted green olives

Steps:

1.In a saucepan, simmer oil & annatto seeds over low heat 2 min. Cool to room temp, 15 min. Strain oil and reserve seeds. 2. Wrap & tie reserved annatto seeds with the parsley, thyme & 1 bay leaf in a double layer of cheesecloth. 3. In a bowl, combine OJ, 3T of annatto oil, 2 minced garlic cloves & 2 tsp of oregano. Season with s&p. Add the chix breasts turn to coat. Let marinate 1 hr. 4. Preheat the oven to 350º. In a large enameled cast-iron casserole, heat 2 T of annatto oil.Season the chix legs with s&p; add to casserole and cook over moderate heat, turning, til brown all over; put on a plate. 5. Add the carrot, celery, shallot, leek, 2 sliced garlic cloves and 1/2 of the chopped onion to the casserole and cook, stirring, till soft. Add wine and reduce by 1/2. Add the tomato paste & cook, for 2 min. Stir in the stock, chix legs and herb bundle and bring to a boil. Cover and transfer the casserole to the oven. Bake for 1 hr, till the chicken is very tender. 6. Transfer the chix to a baking sheet. Strain the braising liquid; you should have 4 c. Clean the casserole. Shred the chix meat; discard skin. Increase temp to 425º. In the pan, heat 1 T of the annatto oil. Add bell pepper, chile and remaining 3 minced garlic cloves, 1 tsp of oregano, 1 bay leaf and chopped onion. Cook over moderate heat, stirring, until the veg are soft. Add the shredded chix and braising liquid, season with s&p and bring to a boil. Add rice and chickpeas and stir; put the piquillos and olives on top. Press 9" square of parchment paper on the rice. Cover and cook over low heat for 25 min til the rice is tender. Let stand for 5 min. Remove paper. 7. In an ovenproof skillet, heat the remaining 2 T of annatto oil. Pat dry chix breasts. Cook in skillet, skin side down, over moderate heat till well brown. Turn the chix transfer the skillet to oven and roast for 20 minutes, til the juices run clear. Put on a plate & rest 5 min. Slice 1/4" thick. Top rice with chix breast.