Arroz con Pollo

Every culture seems to have its own variation on a chicken and rice dish. The Spanish have paella, Indians have biriyani and there is the ever popular chicken and rice casserole with condensed soup and cheese that Americans enjoy (not a fan of that, by the way). I realize this recipe is not authentic to Latin American cooking because it lacks the classic yellow color from achiote seeds but it is still a delicious variation.

I discovered this recipe one afternoon while scouring my cookbooks for anything that would inspire me for what to prepare for dinner (ever had one of those days?). I quickly scanned the recipe and realized I had all the ingredients on hand. This has become one of my favorite go-to meals ever since.

Arroz con Pollo
Recipe Courtesy of Martha Stewart

Serves 6

1 1/2 cups long-grain rice
1 1/2 cups canned tomatoes, with juice
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 tablespoon plus 2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
6 skinless chicken-breast halves, bone in, each half cut into 3 pieces
3 tablespoons canola oil
1 small jalapeno pepper, seeds and ribs removed, minced
2 1/2 cups homemade chicken stock
1 cup frozen baby peas, thawed
10 cherry tomatoes, cut in half
fresh cilantro, for garnish

1. Preheat the oven to 375 degrees F. Place the rice in a medium bowl, and cover with 2 inches of hot water. Let the rice soak for 10 minutes. Transfer to a colander; drain. Rinse with cold water; set aside.
2. Place the canned tomatoes, onions, and garlic in a blender. On high speed, blend the mixture until pureed, about 30 seconds. Set aside. In a small bowl, combine 1 tablespoon plus 1 teaspoon oregano with the cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub each piece of chicken with the mixture, and set aside.
3. Heat 2 tablespoons oil in a large Dutch oven or a large, deep skillet. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to the pot before browning second batch. Transfer all the chicken to a bowl, and set aside. Add the reserved rice to the pot, and cook over medium-low heat, stirring, until the rice becomes slightly golden, about 2 minutes. Add the jalapeno, and cook 1 minute more. Add the tomato puree, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add stock, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
4. Cover, and transfer the pot to the oven. Bake until the chicken is cooked through and the liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.
Notes: I've used boneless, skinless chicken thighs with good results and I also omitted the cherry tomatoes. I served this along a tomato, avacado and lettuce salad dressed with a lemon vinaigrette. You could also serve cooked black beans for added fiber.