How to Cook Arroz Con Pollo
- 1). Marinate the chicken. Cut the whole chicken into between 8 and 10 pieces. Wash and dry the pieces of chicken. In a large bowl, mix vinegar, white pepper, cumin and oregano. Place the pieces of chicken into the large bowl and cover the pieces with the mixture. Allow the chicken to marinate for 30 minutes.
- 2). Brown the chicken. In a large paella dish, heat 2 tablespoons of olive oil on medium-high heat. Once the oil has heated, brown the chicken pieces for about 2 to 3 minutes on each side. Remove the chicken from the paella dish. Reserve 2 tablespoons of chicken fat and empty the paella dish.
- 3). Prepare the sofrito. remove the chicken from the dish and set it aside, and add 2 tablespoons of olive oil to the paella dish. Add garlic, onion and bell pepper and cook until softened, about 2 minutes. Add tomato to the paella dish and cook for another minute. Place the chicken pieces back into the paella dish and cook for 2 more minutes.
- 4). Prepare the cooking liquid. Add beer, white wine and water to the paella dish, as well as tomato paste, saffron, pepper and salt. Bring the mixture to a boil. Once the mixture is at a boil, reduce to a simmer and cover for about 30 minutes.
- 5). Add the rice. Place the rice into a large bowl and cover the rice with water. Pour out the water and repeat. After the second rinse, the water should run clear. Bring the paella dish to a boil and stir in rice. Once the ingredients have returned to a boil, reduce to a simmer and cover for about 25 minutes.
