Arroz con Pollo with Salsa Verde

Name: Arroz con Pollo with Salsa Verde
Yield: serves 6
Ingredients: 1 tablespoon ground cumin; 1 tablespoon dried oregano; 2 teaspoons sweet paprika; 1 teaspoon cayenne; 1 teaspoon ground cinnamon; Sea salt and freshly ground black pepper; Canola oil; 1 whole chicken, about 3 pounds, cut into 10 pieces; 1 pound chorizo sausages, cut into 1-inch chunks; 1 Spanish onion, diced; 2 garlic cloves, minced; 1 red bell pepper, seeded and chopped; 2 bay leaves; 2 cups long-grain white rice; 1 (28-ounce) can whole tomatoes; 1 quart Chicken Stock (page 156); 1 cup pimiento-stuffed green olives; 1 jalapeño pepper, minced; 1/2 bunch fresh cilantro; 1/4 cup blanched almonds, toasted; 1/2 cup extra-virgin olive oil; Juice of 1 lime; 1/2 teaspoon salt

December 9, 2011

In translation, arroz con pollo simply means “rice with chicken.” When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.

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