Arroz Con Pollo

Arroz con pollo?! Arroz con pollo!

It’s a staple for many, but it’s new to me as of last fall, and it has immediately become a chilly-weather favorite that has me excitedly hauling out the big heavy Dutch oven every Sunday afternoon. I am hooked.

Rich and savory with tomato flavor, juicy chicken, tender rice, lots of herbs and spices, plenty of lime juice, and (at least in my kitchen) a handful of jalapeño-stuffed green olives – it is a complete 180 from the mild and creamy chicken and rice that I grew up with, and it is wonderful in its ability be both comforting and also spicy and bright all in one complex bite.

I think I made it three times in three back-to-back weeks, so yes, it is forsurely on the recipes-that-need-to-be-made-more-than-once list.

• 2–3 tablespoons olive oil
• 1 lb. boneless skinless chicken thighs
• 2 teaspoons kosher salt (divided)
• 4 large cloves garlic, minced
• 1 shallot, minced
• 1 jalapeño or serrano pepper, ribs and seeds removed, minced
• 1 red bell pepper, diced
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon allspice
• 3 tablespoons chopped fresh thyme
• one 12-ounce bottle light beer
• one 15-ounce can crushed tomatoes
• 2 cups chicken broth
• 1 bay leaf
• 1 1/2 cups uncooked white rice
• one 12-ounce jar green olives (I LOVE jalapeño stuffed green olives for this!)
• a handful of chopped fresh cilantro
• a few squeezes of lime juice