Jose Garces’ One-Pot Arroz con Pollo


This may be the most complex (flavorful and delicious) Arroz con Pollo ever made! The time was worth it- I only slightly simplified the recipe. A perfect dish to make on a cold, snow-bound day. This recipe was adapted from Food and Wine, contributed Jose Garces. I substituted turmeric and sweet paprika for the annatto seeds to make the flavored oil, used boneless, skinless chicken thighs, and omitted the olives.

  • Yield: 6 generous servings
  •  1/2 cup canola oil
  • 3 tablespoons annatto seeds (or 3 tsp turmeric and 3 tsp sweet paprika)
  • 7 parsley sprigs
  • 3 thyme sprigs
  • 2 bay leaves
  • 1/4 cup fresh orange juice (about 1/2 an orange)
  • 7 garlic cloves
  • 1 tablespoon dried oregano
  • Kosher salt
  • Freshly ground pepper
  • 15 boneless, skinless chicken thighs (3 1/2 pounds)
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 small shallot, thinly sliced
  • 1 leek, white and light green parts, thinly sliced
  • 1 large onion, finely chopped
  • 1 1/2 cups dry white wine
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 1/2 green bell pepper, sliced
  • 1 Anaheim or poblano chile, seeded and thinly sliced
  • 2 cups long-grain white basmati rice
  • 1/2 cup canned chickpeas
  • 4 jarred piquillo peppers (2 ounces), thinly sliced
  • 1/3 cup pitted green olives, if desired
  1. If using annatto seeds: In a saucepan, simmer the oil and annatto seeds over low heat for 2 minutes. Let the oil cool to room temperature, 15 minutes. Strain the oil and reserve the seeds. If using turmeric and sweet paprika: combine the spices with the canola oil, set aside.
  2. Wrap and tie the reserved annatto seeds with the parsley, thyme and 1 bay leaf in a double layer of cheesecloth. (I just incorporated the fresh herbs and bay leaf in the dish while it cooked.)
  3. In a bowl, combine the orange juice, 3 tablespoons of the annatto oil, 2 minced garlic cloves and 2 teaspoons of the dried oregano. Season with salt and pepper. Add the chicken and turn to coat. Let marinate for 1 hour.
  4. Preheat the oven to 350º. In a large enameled cast-iron casserole, heat 2 tablespoons of the annatto oil. Season the marinated chicken with salt and pepper; add to the casserole and cook over moderate heat, turning, until browned all over; transfer to a plate.
  5. Add the carrot, celery, shallot, leek, 2 sliced garlic cloves and half of the chopped onion to the casserole and cook, stirring, until softened. Add the wine, bring to a boil and cook until reduced by half. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the stock, chicken and herb (bundle) and bring to a boil.
  6. Cover and transfer the casserole to the oven. Bake for 1 hour, until the chicken is very tender. Transfer the chicken to a baking sheet. Strain the braising liquid; you should have 4 cups (if necessary, add water). Clean out the casserole. Shred the chicken meat.
  7. In the clean casserole, heat 1 tablespoon of the annatto oil. Add the bell pepper, chile and remaining 3 minced garlic cloves, 1 teaspoon of oregano, 1 bay leaf and chopped onion. Cook over moderate heat, stirring, until the vegetables are softened.
  8. Add the shredded chicken and 4 cups braising liquid, season with salt and pepper and bring to a boil. Add the rice and chickpeas and stir once; arrange the piquillos and olives (if using) on top. Press a 9-inch square of parchment paper on the rice. Cover and cook over low heat for 25 minutes, until the rice is tender. Let stand off the heat for 5 minutes. Remove the paper.
  9. Serve with plantain chips and hot sauce, if desired.

One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Jose Garces’ One-Pot Arroz con Pollo

  1. I just had my dinner now, but seeing this i feel hungry again. 🙂

  2. Ooooo. This looks great! I know what you mean by complex. We have been really enjoying spicy Mexican inspired dinners and it is amazing how complex the flavors are! Love this recipe!

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