The most Spanish part of this meal is the fact that the rice is Goya. Already seasoned and ready to cook. Sorry, but sometimes hunger takes precedent and you just don’t have the time. Since my knowledge of Spanish food is limited to Paella and Spanish pimento olives I decided to take a shot at arroz con pollo, otherwise known as Spanish Chicken and Rice. The end result was delicious and a pleasant surprise. After I made it I decided to Google “arroz con pollo recipes” and it turns out my version is a far cry from the traditional version. In fact, it’s more like a poor man’s paella…a really poor man’s paella. Although nothing close to authentic, it was enough to satiate our desire for something “Spanish” and it met all our criteria for a weeknight meal: quick to make, tasty, satisfying, quick to clean up, and easily repeatable. Another good thing about this dish is that it lends itself to a boat load of variations…
Serve: 4-6
Time: ~35mins
Get yourself:
1 Fryer chicken cut into parts (See how to cut up a whole chicken here: http://bit.ly/aBoiPt)
1 Bell pepper
1 Vidalia onion
1C Spanish pimento olives chopped
3T chopped fresh parsley
6 Cloves roasted garlic or 3 cloves chopped fresh
1 Package Goya Spanish rice
1T Season All
1T Garlic powder
1T Dried Oregano
2t Smoked paprika
2t Cayenne pepper powder
1t Cumin
2T olive oil
s&cracked pep
A stove to oven frying pan
2QT Microwave safe bowl with cover
Rinse chicken and pat dry, you won’t get a good sear if skin is wet
In a bowl combine all of your dry ingredients
Smoosh the dry rub into the chicken skin real good
Set chicken aside and prep your rice
Oh, and preheat your oven to 400F…
as well as your frying pan with the oil
When the pan is nice and hot…Sear the chicken…
Just kidding
That’s what happens when you add rendered duck fat to a super hot pan
Time for a do-over
Sear the chicken in a cast iron skillet for a real good sear
Mmmmmmm, crispy seasoned chicken skin…
Sear all the pieces of chicken
Pop chicken in oven for:
Wings will cook in ~8-10mins
Legs and thighs will cook in ~12-15mins
Breasts will cook in ~25mins
Of course cooking time will vary so use your best chicken judgment
While the chicken cooks…
GO, GO, GOYA
I cooked mine in the microwave
It’s so freakin’ easy I won’t ever cook it on the stove again
Recipe calls for butter, oil, or margarine…
of course I went with butter…
Who’s counting calories?!
Set it and forget it
While the rice cooks…
Prep your trio
Don’t forget the garlic and olives
Check on the chicken to see if it’s done…
“Hey babe, can you come check to see if this chicken is cooked.”
“Is it white?”
“I dunno, kinda”
“Lemme take a look”
“Hmmm…looks a little pink”
“Seriously, it’s been cooking for like 20 minutes”
“I dunno what to tell you, cook it longer I guess”
“Grrrrr…I hate cooking chicken, I can never tell when it’s done!”
So, after you decide the chicken is cooked saute your garlic in some oil
Set chicken aside to cool
Once garlic is browned…
Saute your peppers, onions, and olives until soft
Sprinkle in some salt&cracked pep
Add in the yellow rice and mix it up
Keep it warm over low heat
Once chicken has cooled enough to handle you should debone
Give it a rough chop and sprinkle with some fresh parsley
Mix it all up…
Taste and adjust for seasoning
There you have it…
An Italian kids version of Spanish Rice and Chicken
Not too shabby, if I may say so myself…
GO, GO, GOYA!!
Variations:
Add shrimp
Add peas
Use Sazon seasoning instead of my mix of dry ingredients
Use boneless, skinless chicken breasts for a boring healthier version
Throw a whole chile pepper in with the peppers and onions for some zing
Use some Adobo on the chicken
Throw in a can of drained and chopped plum tomatoes
How about a can of drained black beans?
