One Pot Wonder

One pot meals are a favorite for me. Seeing as we don't have a dishwasher, the fewer pots/bowls/pans I use for a meal, the better. This one comes from Smitten Kitchen (which, by the way, if you haven't discovered yet, you are missing out!) Steve loved it, I loved it, and we both loved how little there was to clean up!

Arroz Con Pollo (Cuban Chicken with Rice)

Adapted from Gourmet Magazine and SmittenKitchen.com 

Ingredients

Chicken

3 large garlic cloves

2 tablespoons distilled white vinegar

2 teaspoons dried oregano, crumbled

3-4 large chicken breasts, cut into thirds

Rice

3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices

1 tablespoon olive oil

2 medium onions, chopped

1 red bell pepper, chopped

3 large garlic cloves, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano

1 1/2 teaspoons paprika

1 teaspoon crushed red pepper

1 lb. tomatoes, seeded and chopped

1 12-ounce. bottle beer (not dark)

1 1/2 cups reduced-sodium chicken broth

2 cups long-grain white rice (14 ounces) 

Directions

Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano. Toss chicken with marinade until coated and marinate, covered and chilled, at least one hour, no more than two hours. 

Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and crushed red pepper and cook, stirring, 1 minute. Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Remove chicken from pot and set aside. Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. Add chicken back into pot.  Reduce heat to medium-low and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes.

Serves 4