This traditional Mexican Chicken and Rice dish is perfect for any day of the week
Arroz con Pollo by Mario Batali
- 3 1/2-4 pounds Chicken (cut into 8 pieces)
- Extra-Virgin Olive Oil
- Freshly Cracked Black Pepper
- 1 Spanish Onion (roughly chopped)
- 1 Red Bell Pepper (roughly chopped)
- 3 Garlic Cloves
- 1 teaspoon Sweet Paprika
- 1 teaspoon Pimentón (Smoked Paprika)
- 2 tablespoons Tomato Paste
- 2 1/2 cups White rice
- 1/2 cup Dry White Wine
- 2 cups Chicken Stock
- 1-2 teaspoons Saffron
- 1 Dried Bay Leaf
- 1/4 cup Chopped Green Olives
- Fresh Chopped Parsley (to garnish)
- Fresh Chopped Cilantro (to garnish)
- Jalapeno Aioli
- 2 Egg Yolks
- 1 Jalapeno (finely minced)
- 1 clove Garlic (finely minced)
- 1 Lime (juiced and zested)
- Salt and Freshly Ground Pepper
- 1 cup Extra Virgin Olive Oil
- Heat a Dutch oven over medium-high with a few tablespoons of Olive Oil. Season the Chicken liberally with Salt and Pepper on all sides. Cook until golden on all sides, about 10 minutes. Remove from pan to a plate.
- Combine the Onion, Pepper, and Garlic in a food processor and pulse until finely chopped. Add to the pan with a more oil as needed. Season with Salt. Cook for 3 - 4 minutes until soft and slightly caramelized. Season with Paprika and Pimentón.
- Add Tomato Paste and allow to cook until darkened. Once Tomato Paste is dark plum colored, add White Rice and toast for 2 minutes.
- Deglaze pan with White Wine then pour in Chicken Stock. Stir in the Saffron, Bay Leaf and Olives and top with Chicken. Bring to a boil then reduce to a simmer. Cover and cook for 15 - 20 minutes until Rice is cooked, but al dente.
- Serve Arroz con Pollo warm with Parsley, Cilantro, and Jalapeno Aioli.
- Jalapeno Aioli: Whisk together the Egg Yolks, Jalapeno, Garlic, a pinch of Salt and Freshly Ground Pepper. Whisk in the Olive Oil until emulsified.