Arroz con Pollo
Cuban black beans are a perfect accompaniment with this chicken and rice dish.
Martha Stewart Living, March 1998
- 1 1/2 cups long-grain white rice
- Hot water (about 150 degrees)
- 1 1/2 cups canned tomatoes, with juice
- 1/2 cup finely chopped red onion
- 2 garlic cloves, minced
- 5 teaspoons dried oregano
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 3 whole chicken breasts, bone in and skin removed, each half cut into three triangular pieces
- 3 tablespoons canola oil
- 1 small jalapeno pepper, seeded, deveined, and minced
- 2 1/2 cups Homemade Chicken Stock Homemade Chicken Stock (http://www.marthastewart.com/261561/homemade-chicken-stock), or canned low-sodium chicken broth, skimmed of fat
- 1 cup frozen baby peas, thawed
- 10 cherry tomatoes, cut in half
- Cilantro, for garnish, optional
- Preheat oven to 375 degrees. Place rice in a medium bowl, and cover with 2 inches of hot water. Let rice soak 10 minutes. Transfer to a colander, and drain. Rinse with cold water, and set aside.
- Place canned tomatoes, onion, and garlic in the jar of a blender. On high speed, blend the mixture until pureed, about 30 seconds. Set aside. In a small bowl, combine 4 teaspoons oregano with cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub each piece of chicken with the mixture, and set aside.
- Heat 2 tablespoons oil in a large Dutch oven. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to pot before browning second batch. Transfer all chicken to a bowl, and set aside. Add reserved rice to the remaining oil in pot, and cook over medium-low heat, stirring, until rice becomes slightly golden, about 2 minutes. Add jalapeno, and cook 1 minute more. Add tomato puree, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add broth, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
- Cover, and transfer pot to oven. Bake until chicken is cooked through and liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.