Arroz Con Pollo Nuevo
A modern, refreshing twist on a classic ethnic dish. Chicken and rice have never tasted so delicious together!
Yield: 12 ServingsServing Size: 1 1/2 cups rice mixture/8 oz. chicken
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| Ingredient | Quantity | Instruction |
|---|---|---|
| olive oil | 3 tbsp. | 1. In large pot heat oil over medium heat; add onions and chorizo and sauté 8-10 minutes, stirring often. Add garlic and continue cooking 5 minutes, until slightly caramelized. Stir in peppers and continue cooking 5 minutes. |
| sweet onion, chopped | 1 qt. | |
| garlic, chopped | 2 tbsp. | |
| multi-color bell peppers, large dice | 1 qt. | |
| cured chorizo sausage, coarsely chopped | 2 c. | |
| chicken stock, heated | 1 1/2 qt. | 2. Add stock, tomatoes, wine and saffron and bring to a boil. Season with salt and pepper. Keep hot. |
| roasted tomatoes, coarsely chopped | 1 qt. | |
| white wine, dry | 1 c. | |
| saffron threads | 1-2 tsp. | |
| kosher salt and ground black pepper | 2 tsp. | |
| long grain or parboiled rice | 1 qt. | 3. Distribute rice evenly in bottom of deep, full-size steamtable pan. Pour hot vegetable and broth mixture over rice. Stir to mix. Cover tightly and place in 350°F. conventional or 300°F. convection oven and cook 25-30 minutes, or until all liquid is absorbed and rice is tender. Remove from heat; fluff with fork and let stand 10 minutes before serving. Keep warm. |
| fresh parsley leaves | 1 qt. | 4. In bowl of food processor pulse parsley, oregano and garlic. With motor running, add oil, salt and pepper and continue to process until almost smooth. Loosen skin on chicken quarters. Stuff 2 Tbsp. of mixture evenly under skin of each chicken piece. Brush chicken with olive oil and sprinkle with salt and pepper. |
| fresh oregano leaves | 1 c. | |
| minced roasted garlic | 1/4 c. | |
| olive oil | 1/3 c. | |
| kosher salt and cracked black pepper | 2 tsp. | |
| chicken quarters, partially boned | 12 ((6 lb.)) | |
| olive oil, as needed | ||
| 5. In large skillet, heat oil over medium high heat; brown chicken on both sides of each piece and place in an even layer. Finish cooking chicken in 400°F conventional or 350°F convection oven for 20-25 minutes or until chicken is completely cooked through. Remove and keep warm until ready to serve. | ||
| Olive Relish, see recipe | 1 1/2 c. | To Serve:: 6. For each serving, place 1 1/2 cups cooked rice into an individual casserole, top with roasted chicken quarter and bake for 12-15 minutes in 350°F conventional or 300°F convection oven to heat through. Garnish with 2 Tbsp. Olive Relish and a sprinkling of minced parsley. |
| minced parsley | 1/2 c. | |
