Arroz con Pollo

Von Pinch of Yum · 75 Min.

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Zubereitung

1. Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon salt, and cook 8 to 10 minutes, flipping once, until cooked through. Remove from the pan.
2. Once cool, roughly chop or shred the chicken into bite-sized pieces.
3. Lower the heat. Add the garlic, shallot, jalapeño and bell pepper to the same pan. Sauté until soft and fragrant, scraping up the browned bits, without burning the garlic.
4. Add the tomato paste, spices, thyme and the remaining 1 teaspoon salt. Sauté 2 to 3 minutes, until deep red.
5. Preheat the oven to 350°F. Add the beer and simmer to reduce for a few minutes. Add the crushed tomatoes, broth and bay leaf and bring to a low simmer.
6. Stir in the chicken and rice and bring to a low simmer. Cover and bake for 30 minutes.
7. Remove the lid and fluff with a fork. Stir in the olives, cilantro and lime juice, then season to taste.

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