Several years ago I travelled to San Juan, PR and had an Arroz con Pollo that I’ve told many a friend “changed my life”. Alright, so that might be a slight exaggeration, but it was remarkably tasty and I came back determined to figure out how to do it at home. I think I’ve come up with a version that’s pretty faithful to the original that inspired it.Remember that no matter what this is a truly homespun dish and you should feel free to adjust, add or subtract where ever you see fit.
In a Dutch oven brown off 4 chicken thighs and 4 chicken legs (you can use other parts but these stay moist and are more flavorful) in a little olive oil over high heat and set aside. Remember to season (salt and pepper) everything as you go along. If there is an excessive amount of oil left pour some off and then in that same pot lightly brown some chorizo, sliced about 1/4 inch thick(about two handfuls). Put that aside with the chicken. Dice up one medium yellow onion and crush three cloves of garlic and cook in the oils left in the pot (again, pour off some if it’s too much) with a generous pinch of saffron until the onions are soft but not brown. Add in some chopped up red pimentos (roasted red pepper), again, about a handful, and another handful each of green olives and capers. Put in one bay leaf. Chop coarsely a handful of cilantro and dump that in too. Now add three cups of water or chicken stock and two cups of medium grain white rice (this is the one item that I think it’s important to follow exactly. Medium grain rice has a very particular quality to it that works amazing for this dish. Usually the Latino brands will be the one that have this grain (Goya, etc)) Let this come to a boil, stir once, add back in the chorizo and then sink the chicken pieces into the boiling liquid so just the top surface is sticking out being careful not to push rice out of the liquid. Now cover the pot and stick the whole thing in an oven at 350 degrees for 45 minutes. When you take it out do not open the lid right away. Let in sit for 15-20 minutes or so. Then serve! It’s a one pot meal but adding a fresh green salad to the menu is a nice side.
