One Pot Meal

In Recipes, The Piglet Oinking on September 7, 2010 at 11:23 am

The Preparation

The Outcome

With my recent discovery of ground cumin, I was compelled to make any dish that involves this ‘exotic’ spice. It has been cold and miserable the past week, so when Friday night came around, cuddling on the couch with our one dish dinner was in order. Even though I substitute the Dutch oven with another oven-proof pot, the dish turned out perfect. The chicken was tender; the rice was extremely flavorful with the mix of bacon, olives, capers, cilantro and tomato sauce. …Burp. We’ve never had so much rice in one sitting.

Serves 2~3 (leftovers can be frozen up to 1 month)

Arroz Con Pollo (Latino-Style Chicken and Rice with Hams and Orange) improvised from American Test Kitchen

Chicken Marinate

  • 3 medium garlic cloves, minced
  • 1/2 tsp of salt
  • 1/2 tbsp of cumin
  • 1/2 tbsp of distilled white vinegar
  • dash of black pepper
  • 2 chicken thigh (optional to be trimmed of skin and fat)
  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Place garlic and 1/2 teaspoon salt in large bowl; mix to make smooth paste. Add the rest of the ingredients and evenly combine.
  3. Place chicken in bowl with marinade. Using fingers, coat chicken evenly with marinade; set aside for 15 minutes.

The Making of..

  • 1 tbsp of olive oil
  • 1/2 medium white onion, chopped fine
  • 1 green broccoli, chopped into bite size
  • bacon, cut into 1/2-inch pieces, about 3/4 cup
  • generous pinch of hot red pepper flakes
  • 2 tbsp mined fresh cilantro leaves
  • 1/2 can (8 ounce) tomato sauce
  • 1 cup of vegetable broth
  • 1.5 cups of long or medium-grain rice, washed and drained of water (i like to mix brown and white together, though it goes into planning ahead- soaking the brown rice the night prior)
  • 2 tbsp of water
  • 2 tbsp of green olives, pitted and halved
  • 1/2 tbsp of capers
  • 2 long strip of orange peel, removed with peeler, each strip about 3 inches long
  1. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering, about 4 minutes.
  2. Add onion, broccoli, ham, and pepper flakes; stirring occasionally, until vegetables begin to soften, and the smell fragrant, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high.
  3. Add marinated chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium). Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more.
  4. Add tomato sauce, broth, and 2 tbsp of water; stir gently to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes (chicken will not be fully cooked).
  5. Add rice, olives, capers, orange zest, and a dash of salt; stir well. Bring to simmer, cover, and place pot in oven.
  6. After 10 minutes, remove pot from oven and gently stir chicken and rice once from bottom up. After another 10 minutes, stir once more, adding 1~2 tbsp of water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid, about 10~20 minutes longer.
  7. Remove from oven; set aside.

Final Step: Shredding Chicken with Sauce

  • 1 1/2 tbsp of orange juice
  • 2 tbsp of fresh minced cilantro leaves
  • optional: 2 tbsp of jarred pimientos, cut into 2 inch strips
  • lemon wedges, for serving
  • salt and pepper for taste

Serve with

  • lemon wedges
  • avocado slices
  1. Using tongs, remove chicken from pot; replace lid and set pot aside.
  2. Using 2 spoons, pull meat off bones into large chunks. Using fingers to remove remaining fat or dark veins from chicken pieces. (optional:remove and discard chicken skin)
  3. Place chicken in large bowl and toss with remaining ingredients; season with salt and pepper to taste.
  4. Mix the rice and place chicken on top of rice; serve, with lemon wedges and avocado slices.

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