Weekend of 07-09-11
Dewey Weddington and Greg Lorenz
Forest Grove, OR
TOM'S ARROZ CON POLLO
1 large chicken (approximately 4 lbs.) cut into 8 pieces
1 ½ tsp. dried oregano
1 ½ tsp. ground cumin
½ tsp ground white pepper
1 ½ tbsp. red wine vinegar
Sofrito and broth
2 tbsp. extra virgin olive oil
1 small onion, finely chopped
1 small red bell pepper, seeded and finely chopped
3 cloves fresh garlic, minced
1 small tomato, diced
3 cups water
1 cup Sake One Momokawa Diamond sake http://www.sakeone.com/product/Momokawa-Diamond?pageID=0563e0ef-2264-112...
1 ½ cups Firestone Walker Double Barrel Ale
¼ tsp. saffron
1 tbsp. tomato paste
1 Knorr chicken bouillon cube
Salt to taste
1 lb. Valencia or Arborio rice
Sliced red pimientos for garnish
Can of green peas
• Wash chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large bowl. Add the chicken, turning the pieces to cover with mixture. (It will look like not enough ingredients to coat four pounds of chicken, but these ingredients mixed together are intense. Don’t worry! Wait’ll you see what happens.) Let marinate covered for at least 15 minutes (I prefer 30.)
• Heat the oil in a large heatproof casserole or large covered frying pan. Brown the chicken pieces all over, turning regularly, which will take about 10 minutes. (Remember that the chicken doesn’t have to be completely cooked through in this step, just browned.) Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.
• Add the onion, bell pepper and garlic to the oil in the casserole. Cook over medium heat until soft but do not brown, about 2-3 minutes.
• Add the tomato and cook for one more minute.
• Return the chicken to the casserole with the sofrito and cook about 1-2 minutes.
• Add the water, sake and beer, saffron, tomato paste, bouillon cube and salt and pepper. Bring to a boil, reduce heat, then cover and simmer for about 30 minutes.
• Wash rice, swishing with your hands and drain off water until water runs clear.
• Bring mixture to a boil, slowly stir in the rice, reduce heat and cover and simmer until the rice is tender, about 20-25 minutes. If the mixture starts to dry out and the rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10-15 minutes of cooking.
• Just before the dish is done, stir in half of the peas and pimientos. Garnish with the rest.