Arroz Con Pollo

Arroz Con Pollo

staple J. Kenji López-Alt Watch it .gravy
entree mexican chicken
14 g olive oil
1/2 onion
15 g garlic
6 g kosher salt
1 pinch MSG
1 tsp cumin
1 tsp paprika
195 g long grain white rice
240 g chicken broth
1/2 carrot
1 c green beans
1/2 c frozen peas
454 g boneless skinless chicken thighs
1/3 c fresh cilantro
  1. 1. Set pressure cooker to saute and add 14g olive oil.
  2. 2. Dice 1/2 onion
  3. 3. Smash and chop 15g garlic
  4. 4. Add onion and garlic to pot
  5. 5. Cook, stirring occasionally, until softened but not browned — about 5–7 minutes.
  6. 6. Add 6g kosher salt and 1pinch MSG
  7. 7. Add 1teaspoon cumin and 1teaspoon paprika.
  8. 8. Add 195g long grain white rice.
  9. 9. Stir until every grain is coated in oil and spices.
  10. 10. Pour in 240g chicken broth.
  11. 11. Stir to distribute evenly.
  12. 12. Peal and cut into small chuncks 1/2 carrot
  13. 13. Cut 1cup green beans into small chunks
  14. 14. Add carrot, beans, and 1/2 cup frozen peas on top of the rice.
  15. 15. Do not stir.
  16. 16. Lay 454g boneless skinless chicken thighs on top of the vegetables.
  17. 17. Pressure Cook on low ~35 minutes.
  18. 18. Open lid.
  19. 19. Remove chicken thighs.
  20. 20. Shred chicken into large chunks with two forks.
  21. 21. Return shredded chicken to the pot.
  22. 22. Add 1/3 cup fresh cilantro (finely chopped).
  23. 23. Drizzle in a little extra olive oil.
  24. 24. Fold everything together gently — do not stir. Taste, adjust salt and MSG, and serve.

Kenji's Notes:

Flexibility: Vegetables are swappable — frozen works as well as fresh. Corn, broccoli, capers, or raisins all work.

The two non-negotiables: (1) correct rice-to-liquid ratio (~1:1.3 for long grain) and (2) coat the rice in oil before steaming.

No rice cooker? Sauté in a pot or Dutch oven, then cover and cook on low until liquid is absorbed.

Notes: I modified to work in a pressure cooker and dropped Saffron.