If all you think of when you think of Arroz Con Pollo is some chicken sauteed with onions, a can of tomatoes thrown in with some chicken and cooked up with rice, then think again.
This Daisy Martinez recipe one I have been following for years with some tweaks of course and it the closest thing to the real deal we'd fill up on in Arizona.
It all begins with making some achiote oil - achiote seeds are pigment red seeds easily and cheaply available in Mexicana grocery stores. The seeds are simmered for a bit in olive oil and the oil develops a marvelous orange hue. The chicken is seared in this lovely oil.
The next step is where most of the pow wow flavor comes from - a large pot of fresh sofrito - anaheim peppers, jalapeno, garlic, tomatoes and cilantro all pulverized in the food processor. The rice is sauteed in this incredible sofrito and truly forms the foundation for the whole dish.
The chicken and rice is cooked in this wonderful base to which some peas and pimento stuffed Manzanilla olives are added. Once the chicken and rice are cooked, strips of roasted red pepper are folded in for yet another spot of color and flavor.
One marvelous meal for the weekend - hearty and delicious! What more do you need to gather around the family table?