Arroz Con Pollo (in Dutch Oven)
2 lbs. boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried Greek oregano
Salt and fresh ground pepper to taste
¼ cup extra virgin olive oil
½ stick unsalted butter
1 medium onion, small dice
2 garlic cloves, minced
1 1/2 cups long grain rice (I use Basmati rice but Mahatma works fine too)
2 tablespoons tomato paste
3 cups low sodium chicken broth
1-2 tablespoons capers (drained)
½ cup pitted green olives (drained)
½ cup roasted red pepper strips (freshly roasted is great but you can save a lot of time by purchasing them in a jar too. They are just as good in this recipe).
Optional garnish: chopped cilantro or parsley leaves
- Put chicken thighs in a medium sized bowl and season with salt and fresh ground pepper to taste. Add the olive oil, red wine vinegar and oregano. Let marinate while you’re organizing the rest of your ingredients, no more than half an hour.
2. Melt butter with olive oil in a Dutch oven (5 qt) or large lid pot then sauté onion over medium heat until it begins to soften. Add the garlic and cook just until you can smell its characteristic aroma and it turns opaque. Add the rice and stir well so the grains are coated with the fat. Let it sauté for a minute. Add the tomato paste and the broth. Stir well to mix. Add the remaining condiments. Taste the liquid. It should have a piquancy from the capers and olives. Add salt now if you think you need it.
3. Nestle the chicken thighs into the rice, adding any reserved marinade or juices. Bring the liquid to a simmer, cover the pot and cook either on top of the stove over low heat or in a 350 degree oven for about 40 minutes or until rice has absorbed all the liquid and chicken is cooked through. Taste for seasoning.
4. Garnish with chopped cilantro or parsley leaves.
Psst! Leftovers are great but this is also an easy recipe to cut in half when it’s just the two of you.