Arroz con Pollo with Chimichurri

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Arroz con Pollo with Chimichurri

Recipe courtesy of Aly Romero
Servings

6-8

Cuisine

Latin American

Category

Dinner, Main Course

Ingredients

  • 6-8 chicken legs and thighs
  • Extra virgin olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 cups long grain rice
  • 28 oz crushed San Marzano Tomatoes
  • 2 bay leaves
  • Kosher salt and pepper to taste
  • 2 cups chicken stock
  • 6 oz linguica sausage, sliced into 1/2 inch pieces

For the Rub:

  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tbsp pimento
  • 1/4 tsp cayenne

For the Chimichurri:

  • 1/2 cup fresh parsley
  • 2 tbsp fresh oregano
  • 1/2 cup fresh cilantro
  • 1/4 tsp red pepper flakes
  • 3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil

For the Pickled Red Onions:

  • 1 red onion, sliced
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1/2 cup apple cider vinegar
  • 2 tbsp hot water
  • 5 whole peppercorns
  • 1 bay leaf

Products to Use:

  • NanoBond Sauté Pan

Directions

  1. Season the chicken with the rub, set aside.  Preheat smoker (or oven) to 375F.
  2. Make Chimichurri – chop the fresh herbs by hand, add red pepper flakes and red wine vinegar, whisk in EVOO.  Set aside
  3. Make Pickled Red Onions and store in fridge until ready to use.
  4. 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.
  5. 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.
  6. Add crushed tomatoes, bay leaf, salt/pepper and chicken stock, stir to combine.
  7. Add sliced linguica, add chicken back to the skillet. Cook in oven) 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.
  8. Top with a drizzle of chimichurri and pickled red onions.