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Creamy Arroz Con Pollo with Chorizo

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Ingredients

  • 3 chicken breasts, washed and cut into chunks
  • 4 chorizo sausages, sliced
  • 1 package long grain rice (about 2.5 cups)
  • 1 red bell pepper, cut into strips
  • a handful of green beans, sliced
  • 1/2 large white onion, chopped into generous chunks
  • Chicken stock (if using canned, try a low-sodium version)
  • Olive oil
  • Achiote Seeds
  • 2 Bay leaves
  • 2 cloves of garlic, minced
  • salt and pepper

Arroz con pollo isn't usually on the creamy side, but I wanted something that reminded me of risotto, so I just left a little more water in the pot. String beans were substituted for peas and chorizo was included for its smokiness. Enjoy!

  1. In a large pot, heat oil and saute garlic until fragrant. Add chicken and brown. Salt and pepper to taste, then add 1 bay leaf, 1/2 the chorizo and enough water to cover the chicken. Simmer until chicken is cooked. Set aside. Reserve juices.

  2. In the same pot, heat (on low) 1/4 cup of olive oil with achiote seeds (a pinch will do). Let the seeds sweat until the oil becomes red-orange. Discard the seeds.

  3. To oil, add chicken and remaining chorizo and onions. Pour in rice and stir, coating the rice. Add reserve juices and enough chicken stock to cover 2 inches above rice. Add the last bay leaf.

  4. Cover and bring to a vigorous boil, then lower heat to medium. Remain covered and do not touch or stir rice until 90 percent of the liquid is evaporated (about 20 minutes).

  5. If you want a creamier consistency, bring to low heat and stir. If you want a more dry consistency, let all the liquid evaporate. At this point, add red bell peppers and green beans and stir. Heat will cook the vegetables.

  6. Serves 4-6.

** Do not over-salt this dish as there is plenty of salt in the chorizo and in the chicken stock **

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