Lately I’ve been drawn to making one pot meals. Aside from them usually being comforting, I think the biggest attraction is that there are less dishes to do Love keeping it simple sometimes.
This dish is sure to satisfy your craving for Latin food. I know there are a lot of different versions…this is one that I adapted a bit and we loved it! I personally prefer chorizo over regular sausage, but you can certainly sub that.
This was just as good for lunch two days later, by the way
Arroz con Pollo
adapted from Fine Cooking
3 tablespoons extra virgin olive oil
6 chicken thighs, bone in and skin on, seasoned well with salt and pepper
1 cup chopped Spanish chorizo
1 large onion, chopped
4 garlic cloves, diced
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric (optional…I didn’t use it)
1/2 cup crushed tomatoes
1/2 cup beer
1 bay leaf
2 cups rice (I used Carolina extra long grain)
2 1/4 cups water
1 cup Spanish green olives
Heat oil in a dutch oven over medium high heat. Saute chicken until golden on both sides, then transfer to a plate. Saute chorizo until browned, then add to chicken platter. Pour off some of the excess oil, leaving about a quarter of it in the pan.
Reduce heat to medium and saute onion and garlic. Cook until softened, about 5 minutes. Add chicken and chorizo back to pan. Add cumin, paprika, chili powder and turmeric. Stir to distribute spices. Cook for one minute then add tomatoes, beer and bay leaf. Raise heat to medium high, stir and cook for about 2 minutes.
Add rice and water, and bring to a boil. Cover and reduce heat to simmer. Cook until rice is done and liquid has absorbed, about 25 minutes. Toss in olives, stir and let sit for 5 minutes before serving.