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Arroz Con Pollo with Chimichurri
Rated 3.9 stars by 8 users
Category
Entree
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
6-8 Chicken Legs and Thighs
Extra Virgin Olive Oil
2 garlic cloves, minced
1 shallot, diced
2 bay leaves
2 cups Chicken stock (plus more if needed)
Kosher Salt & Black Pepper
6 oz. linguica sausage, sliced into ½” pieces
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. oregano
½ tsp. kosher salt
¼ tsp. black pepper
½ Tbsp. pimento
2 cups long grain rice
¼ tsp. cayenne
28 oz. crushed San Marzano Tomatoes
½ cup fresh parsley
2 Tbsp. fresh oregano
½ cup fresh cilantro
¼ tsp. red pepper flakes
3 Tbsp. red wine vinegar
½ cup Extra Virgin Olive Oil
1 red onion, sliced
1 Tbsp. sugar
1 Tbsp. salt
½ cup apple cider vinegar (or red wine vinegar)
2 Tbsp. hot water
5 whole peppercorns
1 bay leaf
Rub
Chimichurri
Pickled Red Onions
Directions
Season the chicken with the rub, set aside. Preheat oven to 375F.
Make Chimichurri – chop the fresh herbs by hand, add red pepper flakes and red wine vinegar, whisk in EVOO. Set aside.
Make Pickled Red Onions and store in fridge until ready to use.
Add EVOO to a large skillet with deep sides over medium heat. Sear chicken on both sides, about 4 minutes per side, in batches, remove to a plate.
In the same skillet, add a few more Tbsp. of EVOO add diced shallot, garlic and cook 2 mins. over medium heat. Add rice and stir to toast for 2 mins.
Add crushed tomatoes, bay leaf, salt/pepper and chicken stock, stir to combine.
Add sliced linguica, add chicken back to the skillet. Cook for about 20-25 mins. or until chicken is cooked through. Check liquid levels halfway through and if it’s getting dry, add more stock.
Top with a drizzle of chimichurri and pickled red onions.