Photo by Jim Franco
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Spicy Arroz con Pollo, Dominican Style
By Arthur Boehm
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adapted from The Book of Latin American Cooking
(Serves 6)
Most everyone loves arroz con pollo—savory chicken with rice. This spicy, slightly dressier version makes a perfect party dish. You can sauté the marinated chicken ahead of time, keep it warm, then complete the dish while guests enjoy their olives.
For the marinade:
- 3 garlic cloves, crushed
- 1 medium onion, finely chopped
- 2 tablespoons plus 2 teaspoons, chopped parsley
- 1 small bay leaf, crumbled
- 1/2 to 1 (to taste) fresh hot red or green pepper, stemmed, seeded, and finely chopped
- 2 tablespoons, sherry or red-wine vinegar
- Salt and freshly ground black pepper, to taste
Main ingredients:
- two 3-pound chickens, cut into serving pieces
- 1/4 cup, extra-virgin olive oil
- 3 cups, rice, preferably long-grain
- 4 1/2 cups, homemade or low-sodium canned chicken stock
- 2 tablespoons, tomato paste
- 3/4 cup, cooked fresh or frozen green peas
- 1/3 cup, sultanas (golden raisins)
- 2 pimentos cut into 1/4-inch strips
In a large bowl, combine the garlic, onion, 2 tablespoons of parsley, bay leaf, hot pepper, and vinegar. Season to taste with salt and pepper. Add the chicken, turn it in the mixture, and allow it to marinate, covered, for 1 hour.
Remove the chicken from the mixture, scraping off as many solids as possible, and dry it well with paper towels. Reserve the marinade.
Heat the oil in a large, heavy skillet, add the chicken in 2 batches, and sauté on both sides until golden, about 10 minutes. Transfer the chicken to a platter. Reduce the heat to medium-low. Add the reserved marinade to the pan, and cook it for a minute or two. Mix in the rice, and sauté, stirring, until the rice is opaque, about 2 minutes. Add the stock and tomato paste, and stir. Return the chicken to the pan, and bring the mixture to a boil over high heat. Cover, reduce the heat to medium-low, and cook for 20 minutes.
Add the peas, sultanas, and pimentos. Cover, and cook until chicken is just tender and the rice has absorbed the liquid, about 5 to 10 minutes more. Correct the seasoning with salt and pepper. Sprinkle with the 2 teaspoons of parsley. Serve from the pan, or transfer to plates.
Also serve with:
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