My Recipe Box

Arroz con Pollo

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Serves four, with leftovers.

  • by Sarah Jay from Fine Cooking
    Issue 37

I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it.

  • 2 Tbs. olive oil; more as needed
  • 1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
  • 1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
  • 1 small onion, chopped
  • 1 medium green or red bell pepper, cut in 1/2-inch dice
  • 4 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. chili powder
  • 1/2 tsp. ground turmeric (optional)
  • 1/2 cup peeled, crushed tomatoes (I use canned)
  • 1/2 cup dry white wine or beer
  • 1 bay leaf
  • 2 cups medium-grain rice (I use Goya)
  • 2-1/4 cups water

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes (see Tip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 750; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 13; Carbohydrates (g): 84; Polyunsaturated Fat (g): 4; Sodium (mg): 650; Cholesterol (mg): 110; Fiber (g): 3;

Photo: Judi Rutz

I have made this many times, and I have always found that the cooking time is a lot longer than stated for the rice to cook through It's a simple dish, but at the same time extremely satisfying particularly in the cold weather. I give it 3 stars because the flavors are simple and don't wow, but it's a dish that you will find yourself returning to again and again

This is by far the best chicken recipe I have encountered from this magazine. When I first made the dish I followed it exactly and found it to be good. Then I substituted chorizo sausage for the italian sausage and found what I was looking for -- a savory and deliciously complex flavor! In fact, the technique of cooking the chorizo first and then using the dripping to brown the chicken added a tremendous amount of flavor. Thank you Fine Cooking.

This is a great winter dish. I sometimes make it with boneless skinless thighs and it's delicious. It also stands up as a leftover, when there is any.

absolutely delicious and easy to make!

We loved this dish. It's hearty and flavorful and not too hot. Very hearty - a little on the heavy side, so great for cooler weather. Don't overcook - it's very easy to let it simmer too long and then it does tend to get a little too dry.

This is a favorite at my house. I have modified the recipe to be more South Beach friendly by grilling chicken and sausage, using turkey sausage, and substituting brown rice. You just have to use a little extra broth for cooking and a few more minutes. Great for weeknights but good enough for company and leftovers are surprisingly good.

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