Cuban-Style Arroz Con Pollo
Description
Photography by Maggie Duval
Ingredients
2 T. olive oil
Salt
Pepper
2 c. Arborio or sushi rice
1 8–10 oz. jar of olives stuffed with pimento
2 c. chicken stock or bouillon
Dash of chipotle chile powder (or more, if you like it spicy)
1–2 bottles of dark beer
1 b?unch fresh asparagus (frozen organic if none ?available), cut into bite-size pieces
Methods/steps
Preheat the oven to 350°. Salt and pepper the chicken pieces on both sides. In a large, ovenproof pot or Dutch oven, heat the olive oil over medium heat. Brown the chicken pieces on both sides (about 7–10 minutes per side). Once the chicken is browned, pour the rice over the chicken, and add the entire jar of olives (including the brine). Add the chicken stock, chile powder and one of the beers. Cover, place pot in the oven, and cook for approximately 2 hours, stirring every 20 minutes. If it gets too dry, add more beer and/or chicken stock. In the last 15 minutes of cooking, add the asparagus.
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