Arroz Con Pollo With Salsa Verde

Total Time: 2 hrs 10 mins Preparation Time: 55 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 lbs whole chickens, cut into 10 serving pieces
• 4 tablespoons olive oil, divided
• salt & freshly ground black pepper
• 4 teaspoons ground cumin
• 1 1/2 tablespoons dried oregano
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 1/4-1 1/2 lbs chorizo sausage, cut into 1 inch chunks
• 1 spanish onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 2 bay leaves
• 2 cups long grain rice
• 1 (15 ounce) can diced tomatoes with juice
• 3 cups low sodium chicken broth, warm
• 1 cup pimento stuffed olive
• 1 jalapeno pepper, seeded and minced
• 1/4 cup fresh cilantro leaves
• 1/4 cup blanched almond, toasted
• 1/2 cup olive oil
• 1 lime, juiced

Recipe

• 1 preheat oven to 350° f.
• 2 rinse the chicken pieces and pat dry.
• 3 in a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
• 4 rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
• 5 in a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
• 6 fry the chorizo over medium heat until it is crispy and renders its fat.
• 7 remove the chorizo with a slotted spoon and drain on paper towels.
• 8 place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes remove from pan and set aside.
• 9 make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
• 10 stir in the rice so the grains are well coated with the sofrito.
• 11 add the tomatoes and broth, season with salt and pepper.
• 12 return the chorizo and chicken to the pan.
• 13 bring the mixture to a boil and let simmer for 5 minutes.
• 14 cover and transfer pot to oven.
• 15 bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
• 16 scatter the olives on top of the chicken and rice before serving.
• 17 ---to prepare the salsa verde---.
• 18 in a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
• 19 garnish arroz con pollo with salsa verde before serving.