Ingredients
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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4 teaspoons fresh ground cumin
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1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
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2 teaspoons real Hungarian paprika
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1/2 teaspoon cayenne
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8 -10 boneless chicken thighs
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2 tablespoons olive oil
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1 lb dry chorizo sausage, cut into 3/4 inch pieces
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1 sweet onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, seeded,chopped
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2 bay leaves
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2 cups basmati rice
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1 (15 ounce) can diced tomatoes, with liquid
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3 cups chicken stock, warm (Homemade is best)
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1 cup pimento stuffed olive
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1 -2 jalapeno, seeded,devained,minced
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1/4 cup fresh cilantro, chopped
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2 tablespoons olive oil
Instructions
- Preheat oven to 350°F.
- Mix spice paste in a small bowl.
- Wash Chicken, pat dry.
- Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
- In a dutch oven heat remaining Oil over medium heat.
- Fry Chorizo'til crisp, remove, dry on paper towel.
- Add Chicken, skin side down, brown well on all sides.
- Remove, drain on paper towel.
- Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
- Remove bay leaves.
- Stir in Rice, coat well with sofrito.
- Add Tomatoes and Stock.
- Season with salt and pepper.
- Place Chorizo and Chicken on top of rice mixture.
- Bring to a boil, simmer 5 minutes.
- Cover pot, transfer to oven.
- Bake 20 minutes'til rice is done and has absorbed the liquid.
- ---SalsaVerde---.
- Puree all salsa ingredients'til smooth.
- Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.