Arroz Con Pollo
The Hubster and his friend K raise chickens and turkeys together on K's hobby farm. In exchange for the Hubster's labor we get pastured poultry for a very low price. This year they decided to just raise heirloom breed turkeys, so we have turkey to work with for our Arroz Con Pollo.
Arroz Con Pollo Recipe
3 pound chicken, cut into pieces
3/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
2 1/2 cups chicken stock
1 cup uncooked rice
1 medium onion, diced
1 tsp garlic salt
1/2 tsp dried oregano
1/8 tsp ground turmeric
1 bay leaf, crumbled
10 oz frozen peas, thawed and drained (or a similar amount of canned peas, drained)
pimiento strips
pitted ripe olives
Preheat oven to 350F. Place the chicken pieces in a baking dish, skin side up. Sprinkle with the salt, paprika, and pepper. Cook it uncovered for 30 minutes.
Heat the chicken stock to boiling. After 30 minutes of cooking remove the chicken from the pan and place on a plate. Drain any fat from the baking dish. Mix the broth, rice, onion, garlic salt, oregano, turmeric, bay leaf, and peas in the baking dish. Place the chicken back on top. Cover the baking dish with aluminum foil. Place the pan back in the oven and cook until the rice is finished and the thickest piece of chicken reads 165F with an instant read thermometer. It typically takes about 30 minutes of cooking time. Remove the foil and garnish the dish with pimiento strips and olives.
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