Arroz con Pollo (Modified)
I modified this delicious chicken drumstick, spicy chorizo and rice dish to fine tune the balance to my liking. Originally appearing in Food and Wine 2013, I increased the chicken, reduced the chorizo and added more roasted pepper. Makes for a dish that looks like a paella with kind of a Moraccan influence
I modified this delicious chicken drumstick, spicy chorizo and rice dish to fine tune the balance to my liking. Originally appearing in Food and Wine 2013, I increased the chicken, reduced the chorizo and added more roasted pepper. Makes for a dish that looks like a paella with kind of a Moraccan influence
- kosher salt
- fresh ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 small onion
- 1 cup low-sodium chicken broth
- 1/2 cup broken cappellini pasta
- 6 chicken drumsticks
- 1/2 pounds chorizo, chopped
- 1 cup jasmine rice
- 1/2 cup sliced roasted red peppers
- 1/2 cup frozen baby peas
- hot sauce and lemon slices for serving
- Carbohydrate 49.3347525 g
- Cholesterol 88.695 mg
- Fat 10.8208150003752 g
- Fiber 1.88462498641014 g
- Protein 26.7844375 g
- Saturated Fat 2.86026500005181 g
- Serving Size 1 1 Serving (321g)
- Sodium 386.176000000007 mg
- Sugar 47.4501275135899 g
- Trans Fat 1.16635000001016 g
- Calories 413 calories
Step-by-step
- In a large, deep nonstick skillet, heat the olive oil. Add the broken pasta and cook over high heat. Until very lightly browned, about 1 minute. Add the onion, chicken, chorizo and cook over high heat until lightly browned in spots, about 5 minutes. Add the rice and cook for 1 minute, stirring.
- Add the broth and 1 cup of water, season with salt and freshly ground pepper and bring to a boil. Cover the skillet and cook over low heat until the rice is tender and the chicken and sausage are cooked, about 15 minutes. Stir in the peppers and peas, cover and let rest for about 5 minutes. Serve with hot sauce and lemon slices.
How does a single skillet manage to brown proteins, toast pasta, and steam rice without burning the bottom layer? Achieving this requires thermal mass and surface control, meaning a wide, heavy-bottomed nonstick pan with a tight-fitting lid is non-negotiable for distributing heat evenly across the cooking surface. Without adequate depth, liquids will spill over when boiling, so select a skillet that holds at least four quarts while providing enough base area to brown the chicken drumsticks and chorizo without crowding them. If a proper nonstick skillet is unavailable, a well-seasoned cast iron braiser works, provided the heat is reduced slightly to prevent the jasmine rice and broken cappellini from adhering to the iron before the liquid absorbs.
Mastering the Starch and Seeding the Sizzle
Toasting the broken cappellini pasta in extra-virgin olive oil for exactly one minute creates a nutty depth through the Maillard reaction before any moisture enters the pan. High heat is necessary during this initial browning phase to render the fat from the chopped chorizo and develop golden spots on the chicken drumsticks, ensuring savory compounds bond with the oil before the rice goes in. Jasmine rice requires precise moisture control, which is why adding exactly one cup of low-sodium chicken broth alongside one cup of water prevents the starches from becoming gummy while ensuring the grains hydrate fully during the fifteen-minute simmer.Managing the Residual Heat
Covering the skillet tightly traps steam to cook the interior of the chicken while the rice absorbs the remaining liquid. Stirring in sliced roasted red peppers and frozen baby peas during the final five-minute resting period preserves their vibrant color and keeps the peas from turning mushy under prolonged direct heat.
