Yield: 12 servings.
MARINADE:
4 cloves garlic
2 tsp. oregano
1 Tbsp. kosher salt
1 1/2 tsp. black pepper
1/3 cup olive oil
2 Tbsp. red wine vinegar
* * *
3 lb. chicken, cleaned and cut into serving pieces
6 Tbsp. butter
1 1/2 cups onion, diced
1 1/2 cups carrots, diced
1/2 cup smoked ham, chopped
1/2 cup red wine
3 chili peppers, minced
3/4 cup green olives with pimentos, chopped
3 1/2 cups rice, uncooked
1 qt. chicken broth
6 plum tomatoes, diced
2 Tbsp. cilantro leaves, chopped
2 cups frozen peas, thawed
1 1/4 cups asparagus, cooked and chopped
1/4 cup olive oil
as needed, salt
as needed, black pepper
For marinade: Combine ingredients and set aside.
For Arroz Con Pollo: Toss chicken in marinade. Refrigerate one hour. Remove from marinade and place in pan. Roast in 425°F oven for 10 minutes. Remove chicken pieces from pan.
Add wine to pan; deglaze over medium heat. Add chili peppers, olives and rice. Cook 2-3 minutes, stirring. Add broth and chicken pieces. Cover and cook in 350°F oven for 15-20 minutes, until rice is tender and liquid is absorbed. Remove chicken.
Into rice mixture, fold plum tomatoes, cilantro, peas, asparagus, olive oil and salt and pepper. Serve with chicken.
Photo Credit: USA Rice Federation
