Arroz Con Pollo With Salsa Verde (rice And Chicken Casserole)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350°f.
• 2 mix spice paste in a small bowl.
• 3 wash chicken, pat dry.
• 4 rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
• 5 in a dutch oven heat remaining oil over medium heat.
• 6 fry chorizo'til crisp, remove, dry on paper towel.
• 7 add chicken, skin side down, brown well on all sides.
• 8 remove, drain on paper towel.
• 9 make a sofrito, saute the onion, garlic, bell pepper, and bay leaves'til they are almost disolved.
• 10 remove bay leaves.
• 11 stir in rice, coat well with sofrito.
• 12 add tomatoes and stock.
• 13 season with salt and pepper.
• 14 place chorizo and chicken on top of rice mixture.
• 15 bring to a boil, simmer 5 minutes.
• 16 cover pot, transfer to oven.
• 17 bake 20 minutes'til rice is done and has absorbed the liquid.
• 18 ---salsaverde---.
• 19 puree all salsa ingredients'til smooth.
• 20 garnish arroz con pollo with salsa verde and green olives just before serving.