Arroz con Pollo

Simple arroz con pollo recipe from Jacques Pepin

Ingredients

• 3 Tbs. olive oil
• 4 bone-in chicken thighs, skin removed
• ¾ cup ½ inch diced Spanish chorizo (or andouille as a substitute)
• 1 cup coarsely chopped onion
• 1 Tbs. chopped garlic
• 1 tsp. Herbs de Provence
• ½ cup canned tomato sauce
• ½ cup chopped cilantro (opt: use frozen stems)
• 2 tsp. SriRacha or other hot sauce (as desired)
• 1 tsp. salt
• Freshly ground black pepper
• 1 cup long grain rice
• 2 cups water
• 3 Tbs. capers, optional
• Pinch of saffron, optional

Instructions

1. Use a deep skillet just large enough for the 4 chicken breasts. Heat in it 2 Tbs. of olive oil over medium heat.
2. When the oil is hot, add the skinned chicken thighs and the chorizo. Brown each side of the chicken for about 8 minutes.
3. Add the onion, garlic, and Herbs de Provence to the skillet, and cook for another 5 minutes.
   
4. Add the tomato, cilantro, hot sauce, and salt and pepper and cook another 3 minutes.
5. Add the rice, water, capers, and saffron, and stir well.
   
6. Bring to a boil, reduce to a simmer and cook for 30 minutes.

Serving Suggestions

• Serves 4
• Pair with green salad

Jacques Pepin’s wife’s favorite recipe!