Arroz con Pollo via “Food Obsession” (Christine F.)

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4 chicken thighs
2 chicken drumsticks
2 chicken wings
2 cups long grain rice
4 cups chicken stock
2 TBSP tomato paste
1 TBSP capers
2 turns of olive oil
1/4 c olives chopped
Adobo seasoning
flour for dredging
1 tsp paprika
1 tsp garlic salt
1 tsp achote seeds (may be omitted)
1 large onion diced
1/2 cup chopped ham
chicken soup base or boullion

In a separate pan take achote seeds and brown them in olive oil for about 2 minutes. The seeds should not burn or it will leave a burnt flavor to your oil. Remove seeds with a spoon. Reserve oill until the browning of the rice step.

Coat a large stock pot with the olive oil and bring the heat up until the oil is shimmering. Dredge the chicken in flour, paprika, and garlic salt.   Place chicken in pot skin side down. Brown on both sides about 4 minutes each. Remove from pot. Brown onion in achote oil until translucent scraping the bits of chicken off the bottom of the pot. Add 2 cups of long grain rice and stir til golden brown about 2 minutes.  Add chicken stock, tomato paste,capers, and ham. Bring to a boil. When to a boil add chicken back into the pot reduce heat and cover with lid. Do not peek. Simmer on low for 15-25 minutes.(depends on the rice you are using I use Riceland long grain rice) At 15 minutes test a grain of rice for doneness.  After 25minutes take off lid and add drained gandules. Serve and enjoy!