A little twist on traditional Arroz Con Pollo. Who doesn’t love bacon?!
Latino-Style Chicken and Rice (Arroz Con Pollo)
with Bacon and Roasted Red Pepper
6 garlic cloves, minced
1 T plus 2 teaspoons apple cider vinegar
1/2 teaspoon dried oregano
Ground black pepper
2 bone-in, skin-on chicken thigh/leg combo (or equivalent with just thighs or just legs), extra fat trimmed off the skin (so as to make the dish not so greasy)
4 strips nitrate-free bacon (can buy at Trader Joe’s and Whole Foods Market)
2 T olive oil
1 onion, chopped fine
1 small red pepper, stemmed, seeded, chopped fine
1 medium carrot
1/4 teaspoon red pepper flakes
1/4 cup cilantro leaves, finely chopped
2 cups homemade chicken stock
1 15oz. can tomato sauce
water (to bring the tomato sauce to a full 2 cups)
2 cups medium-grain brown rice
1/2 cup roasted red peppers
Preheat oven to 350.
Place garlic and 1 teaspoon salt in large bowl. Add 1 Tablespoon of the vinegar, organo, and 1/2 teaspoon black pepper. Stir to combine. Place chicken in the bowl with the marinade. Coat chicken pieces evenly and set aside for 15 minutes.
Fry bacon, cut into 1/2-inch peices, in a Dutch oven over medium heat until crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; pour off all but 1 Tablespoon bacon fat.
Add onion, red pepper, carrot, and red pepper flakes; cook, stirring occasionally, until the veggies begin to soften, 4-8 minutes. Add 2 T cilantro, stir to combine. Push veggies to the side and increase heat to M-H. Add chicken to the clearing in the center of the pot, skin side down. Cook, without moving the chicken, until the outer layer of meat becomes opaque, 2-4 minutes. Using tongs, flip chicken and cook on other side until opaque, 2-4 minutes more. Add broth, tomato sauce and water; stir to combine. Bring to a simmer; cover, reduce heat to M-L and simmer for 20 minutes.
Add rice, 3/4 tsp. salt and stir well. Bring a simmer, cover and place pot in the oven. After 20 minutes, remove pot from oven and stir chicken and rice once from bottom up. Cover and return to oven. After another 20 minutes, stir once more, adding another 1/4 water if the rice appears dry and the bottom of pot is beginning to burn. Cover and return to oven; cook until rice has absorbed all the liquid and is tender and chicken reads 175 degrees.
Using tongs, remove chicken. Remove and discard skin. Shred and place chicken in a bowl and toss with 1 Tablespoon oil, 2 teaspoons vinegar, 2 Tablespoons cilantro, and the roasted red peppers. Season with salt and pepper to taste. Place chicken on top of the rice in the pot, cover and let stand until warmed through, about 5 minutes.
Serve, passing lemon or lime wedges separately.
(Adapted from America’s Test Kitchen)