Arroz con Pollo y Gandules Recipe
Serves 4 to 6
Preheat the oven to 400°.
Season the chicken with salt and pepper.
In a deep oven-safe or cast-iron skillet, heat the olive oil over medium-high heat. Add the chicken and cook, stirring frequently, until browned on both sides, about 10 minutes total. (It doesn't have to be completely cooked as the chicken will cook more in the rice later.) Remove the chicken from the pan and set aside.
Add the onion and garlic to the skillet and cook, stirring, until softened, about 5 minutes.
Add the tomatoes with their juices, tomato paste, packet of Culantro y Achiote, Tabasco (if using), bay leaf, cumin and saffron and simmer, stirring frequently, for 5 minutes more.
Add the broth and wine and bring the liquids to a boil. Stir in the rice and cook for 5 minutes. Add the chicken, along with the gandules. Transfer to the oven and bake, uncovered, for about 30 minutes, until the rice is cooked and the liquids have been absorbed.
Serve on a large plate, garnished with parsley.
Excerpted from At Home with Natalie © 2018 by Natalie Morales with Ann Volkwein. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.