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2 tablespoons extra-virgin olive oil
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1 (3 1/2-pound) chicken, cut into 8 pieces
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Kosher salt
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Pepper
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1 medium onion, minced
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2 serrano chiles, seeded and minced
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2 garlic cloves, minced
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3 plum tomatoes (1 pound), cored and finely diced
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1 teaspoon ground achiote (annatto)
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1/2 teaspoon ground cumin
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Small pinch of saffron threads
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1 cup dry white wine
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3 cups chicken stock
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1 cup pilsner or light beer
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2 cups Bomba or other short-grain rice
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1/2 cup chopped parsley
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Avocado–Green Pea Salsa, for serving
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hot sauce, for serving
Arroz con Pollo with Avocado Green Pea Salsa
Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.
Nutrition Information
245
Calories
10g
Carbohydrates
17g
Protein
205mg
Potassium
7g
Fiber
4g
Sugar
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