A New Favorite

Coming from a Persian background, I naturally love rice and stews and equate these savory foods to home. I am always open to different cultures' versions of similar dishes, and for about a year I have been wanting to make arroz con pollo. Each time I found a prospective recipe I would get lost in the details and abandon the idea. Until now. While perusing Smitten Kitchen, I came across an intriguing recipe that was simple and enjoyable to create. I made some minor modifications to the recipe in order to keep it healthy. The result was both flavorful and delicious. I served the arroz con pollo with a side salad consisting of green cabbage, romaine lettuce, avocado, and cilantro to add a cool crunch to compliment the rich heat of the main dish.

Arroz Con Pollo
Serves 4

Chicken
1.5 large garlic cloves
1 tablespoons distilled white vinegar
1 teaspoon dried oregano, crumbled
2 chicken breasts, halved crosswise
4 chicken thighs

Rice
2 oz. soy chorizo
1 tablespoon olive oil
1 medium onion, chopped
.5 green bell pepper, chopped
2 large garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoon paprika
1 bay leaf
1 large tomatoe, seeded and chopped
6oz. bottle beer (not dark - I used Pacifico)
3/4 cup chicken broth
1 cup whole-grain brown rice

Marinate chicken: Mince and mash garlic with 1 teaspoons kosher salt. Stir in vinegar and oregano. This creates a paste-like texture that is perfect for marinating the chicken.

Remove skin and excess fat from chicken, then rub the chicken with the marinade until coated. Covered and chill for at least 1 hour.

Cook chicken and rice: Cook chorizo in olive oil in a large pot over medium heat, stirring a few times, for 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Once chicken is well-coated with the mixture and browned on the outside, use tongs to temporarily remove the chicken from the pot. Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. Replace the chicken and press it into the broth a bit.

Reduce heat to medium-low, then cover mixture directly with two paper towels and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 40 to 50 minutes.

Remove from heat and let stand, uncovered, for 5 minutes.

Cabbage Salad
1/2 head green cabbage sliced
1 cup of romaine lettuce (cabbage should be about 2 or 3 times the amount of lettuce)
1 small avocado - cut into bit size chunks
handful of chopped, fresh cilantro

Dressing
2 tablespoons extra virgin olive oil
juice of 2-3 limes
sprinkle of kosher salt
fresh ground pepper

Toss all above ingredients together and serve on plate next to main dish.