ARROZ CON POLLO A LO AIBONITO (CHICKEN WITH RICE AIBONITO) ~ The Self-Taught Cook™

Monday, April 16, 2012

ARROZ CON POLLO A LO AIBONITO (CHICKEN WITH RICE AIBONITO)

7:32 PM No comments

We have not had enough Puerto Rican food lately. We also have not had enough chicken to suit me. The Wal-Mart chicken tenders we ate last week when I wasn't feeling well do not count as chicken. I decided it was time to try something new. And hence, tonight's recipe. There must be a bazillion chicken and rice recipes out there, and this is one of them. :) But it's a little different from the usual suspects. With pigeon peas, saffron and black olives, this one stands out from the rest.

Arroz con Pollo a lo Aibonito (Chicken with Rice Aibonito)
Adapted from "A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community"

8 boneless, skinless chicken thighs

1 recipe Garlic Dipping Sauce

1/2 c black olives, pitted and chopped

1 can gandules (pigeon peas), drained

1-6 oz. jar pimientos, drained and cut into strips

4 c medium grain rice

5 c chicken broth

pinch saffron

2 tsp Kosher salt

freshly ground lack pepper, to taste

Marinate the chicken pieces in the garlic sauce, covered in refrigerator, for 2 hours. Pour marinade into large skillet and cook chicken 10 minutes on each side on medium heat. Remove chicken, reserving marinade. Pour 4 tsp marinade into caldero and saute olives, gandules, and pimientos for 5 minutes. Stir in the rice, adding broth and saffron. Bring to a boil; reduce to simmer and cover. Add salt, pepper, and chicken and cook 20 minutes or until rice is tender. NOTE: It took closer to 45 minutes until the rice was tender. I don't know if it was my heat setting, my pan, or if the original recipe was a misprint. Just check the rice occasionally.