carianna-in-wa
Well-known member
I don't remember where I got my starting point recipe for this, and I made additional tweaks to that tonight as well. My family absolutely loved it. John had to stop himself for going back for 3rds.
Arroz con Pollo with Andouille Sausage
Serves 4-6
If you have a large pan with a cover that will go from stovetop to oven, this is a one-dish meal. I do not have such an item, so I cooked it in a large sautee pan on the stove, and while I was doing that, heated my large covered casserole empty in the oven. Once I was ready to transfer to the oven I simply switched to the hot casserole pan and put it back in the oven.
8 skinless boneless chicken thighs, trimmed of excess fat
2 T. olive oil
2 T. lime juice
¼ t. salt
¼ t. freshly ground pepper
4 t. ground cumin
4 t. dried oregano
2 t. paprika
½ t. cayenne pepper
Mix oil, lime juice and all the spices together into a loose paste. Place the chicken in a large ziplock bag and pour the paste over the top. Seal the bag and then massage the chicken around til all the pieces are covered in the paste. Refrigerate for at least an hour, and up to 8 hours.
1 lb. Andouille sausage, sliced into ½ inch rounds
2 T. olive oil
1 large onion, diced
1 large clove of garlic, pressed
2 cups long-grain rice, uncooked
1 can small-diced tomatoes, with liquid
½ small can diced green chilis
3 cups chicken broth, warm
1. Preheat oven to 350 degrees (see note above about pans… if you are using 2, put one in the oven once it’s hot.)
2. Heat a heavy sautee pan over medium high heat. Place the sliced Andouille sausage in the pan and sautee on one side for about 2 minutes. Flip and brown the other side, another 2 minutes. Remove with a slotted spoon and set aside.
3. Add 2 T. olive to hot pan and add ½ the chicken thighs. Brown on one side approximately 2 minutes, then flip and brown the other side. Chicken will still be raw in the center, but will finish cooking in the oven. Set aside with the Andouille, and repeat with the remaining chicken thighs.
4. Add the diced onion to the oil left in the pan and sautee until softened, about 5 minutes or so. Add garlic and sautee another minute.
5. Add the rice and stir until it is well coated with the onion mixture… sautee another 2 or 3 minutes. Add the tomatoes and the green chilis and stir together.
6. Add the warmed chicken broth to the sautee pan and bring the mixture to a boil. Simmer 5 minutes on the stove top. Stir in the reserved Andouille sausage. (If you are using a separate pan for the oven, at this point, transfer to it.) Nestle the chicken pieces into the rice mixture, place the cover on the pan and place in the oven. Bake 30 minutes, or until rice is cooked through and has absorbed all the liquid.
Arroz con Pollo with Andouille Sausage
Serves 4-6
If you have a large pan with a cover that will go from stovetop to oven, this is a one-dish meal. I do not have such an item, so I cooked it in a large sautee pan on the stove, and while I was doing that, heated my large covered casserole empty in the oven. Once I was ready to transfer to the oven I simply switched to the hot casserole pan and put it back in the oven.
8 skinless boneless chicken thighs, trimmed of excess fat
2 T. olive oil
2 T. lime juice
¼ t. salt
¼ t. freshly ground pepper
4 t. ground cumin
4 t. dried oregano
2 t. paprika
½ t. cayenne pepper
Mix oil, lime juice and all the spices together into a loose paste. Place the chicken in a large ziplock bag and pour the paste over the top. Seal the bag and then massage the chicken around til all the pieces are covered in the paste. Refrigerate for at least an hour, and up to 8 hours.
1 lb. Andouille sausage, sliced into ½ inch rounds
2 T. olive oil
1 large onion, diced
1 large clove of garlic, pressed
2 cups long-grain rice, uncooked
1 can small-diced tomatoes, with liquid
½ small can diced green chilis
3 cups chicken broth, warm
1. Preheat oven to 350 degrees (see note above about pans… if you are using 2, put one in the oven once it’s hot.)
2. Heat a heavy sautee pan over medium high heat. Place the sliced Andouille sausage in the pan and sautee on one side for about 2 minutes. Flip and brown the other side, another 2 minutes. Remove with a slotted spoon and set aside.
3. Add 2 T. olive to hot pan and add ½ the chicken thighs. Brown on one side approximately 2 minutes, then flip and brown the other side. Chicken will still be raw in the center, but will finish cooking in the oven. Set aside with the Andouille, and repeat with the remaining chicken thighs.
4. Add the diced onion to the oil left in the pan and sautee until softened, about 5 minutes or so. Add garlic and sautee another minute.
5. Add the rice and stir until it is well coated with the onion mixture… sautee another 2 or 3 minutes. Add the tomatoes and the green chilis and stir together.
6. Add the warmed chicken broth to the sautee pan and bring the mixture to a boil. Simmer 5 minutes on the stove top. Stir in the reserved Andouille sausage. (If you are using a separate pan for the oven, at this point, transfer to it.) Nestle the chicken pieces into the rice mixture, place the cover on the pan and place in the oven. Bake 30 minutes, or until rice is cooked through and has absorbed all the liquid.