A one-pot meal is also, she said, “about creativity and not being afraid to try things.”
Chicken with Rice (Arroz con Pollo)
Prep: 30 minutes Cook: 45 minutes Makes: 10 servings.
Adapted from Daisy Martinez’s “Daisy: Morning, Noon and Night.” You can make sofrito (a mix of chopped onions, peppers, garlic, cilantro and tomatoes) or purchase a prepared version at Latin American food markets. For achiote oil, heat 2 tablespoons achiote seeds in 1 cup olive oil; when seeds start to sizzle, strain to use.
1/4 cup achiote oil or olive oil
2 chickens, cut up
1 teaspoon salt
Freshly ground pepper
1 cup prepared sofrito
1/2 cup chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain white rice
6 cups chicken broth, as needed
2 large bottled roasted red peppers, cut in 1/4 -inch strips
Heat oil in a Dutch oven over medium heat. Season chicken with half of the salt and pepper to taste. Place chicken pieces, in batches, skin-side down in the Dutch oven; cook, turning as needed, until well browned, about 10 minutes. Remove to a platter.
Add sofrito and olives to pot. Season with remaining salt and pepper to taste. Raise heat to medium high; cook until liquid has evaporated. Stir in cumin, cloves and rice. Return chicken to pot. Pour in broth to cover rice by 1 inch. Heat to a boil; cook over high heat until liquid level reaches top of the rice, about 5 minutes. Reduce heat to low. Cover; cook until liquid is absorbed, rice is tender but firm and chicken is cooked through, 15-20 minutes. Fluff rice with fork. Garnish with roasted pepper strips.
Per serving: 721 calories, 36 percent of calories from fat, 28 g fat, 6 g saturated fat, 114 mg cholesterol, 67 g carbohydrates, 46 g protein, 868 mg sodium, 2 g fiber