Counter 03 · Poultry
Arroz con Pollo with Roasted Chicken Legs
One-pot arroz con pollo with sofrito, tomato and annatto-tinted rice baked under browned chicken legs so the skin stays crisp and the grains soak up every drop of juice.
- Prep
- 20 min
- Cook
- 1 hr
- Serves
- 6
- Level
- Medium
Nearly every Latin family has its own arroz con pollo, from the saffron-yellow Cuban version to the beer-braised Colombian style. This one keeps the skin crisp by finishing in the oven with the chicken sitting on top of the rice instead of buried in it. Brown the legs first, build a sofrito in the rendered fat, then add tomato, rice and broth. A spoonful of annatto oil or sazon gives the brick-red color. Scatter peas or chopped parsley on top before serving.
Method
-
Season the chicken with adobo and let it sit 20 minutes. Heat the oven to 375 F.
-
Heat the annatto oil in a wide, oven-safe pot or 12-inch deep skillet over medium-high heat. Brown the chicken skin side down for 6 to 7 minutes until deeply golden, then flip for 2 minutes and move to a plate.
-
Pour off all but 2 tablespoons fat. Cook the onion and pepper for 5 minutes, add the garlic and cumin for 1 minute, then stir in the tomato sauce and cook until it darkens.
-
Add the rice and stir to coat each grain. Pour in the wine, let it bubble off, then add the hot stock and bring to a simmer. Taste the liquid; it should be well salted.
-
Nestle the chicken on top of the rice skin side up without submerging it. Transfer to the oven uncovered and bake 35 to 40 minutes, until the rice is tender and the legs read 180 F.
-
Rest 10 minutes out of the oven, scatter parsley over the top and serve straight from the pan.
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