As the cooler weather falls upon us, I begin to think more about what I call “one pot meals.” In a recent post, I gave you the recipe for my pot roast, a classic one pot meal. When it comes to chicken, there is not a better dish than the one below.

Almost every culture on earth has a version of Arroz Con Pollo which literally means “rice with chicken.” My version combines traditional elements with some French technique (the bouqet garni). I also borrowed the ham and peas from a dish my mom used to make called “Islander Chicken.” I tried to find the original recipe for Islander Chicken and was unable to do so from a cursory search. I did, however, give my mother something to do for next week!

To make the bouqet garni, simply get some butchers twine and wrap it around the herbs and tie in a knot. You can also wrap the herbs in cheesecloth which you can find at most Food Pyramid stores. The leg quarters can be cut into two pieces very easily. This cut is actually just the leg and thigh. To cut into two pieces, simply cut at the joint where the two meet. If you hit solid bone, you are not at the right spot. Keep moving your knife until you feel it easily slicing through the cartilage holding the two pieces together.

I think you will enjoy this dish and even more so considering you can easily make it for under $10!

INGREDIENTS

Chicken

• 3 Tbsp olive oil
• 4 leg quarters cut in two, bone-in, with skin on, rinsed and patted dry
• 1 cup of flour for dredging
• 1 T. Salt
• 2 tsp. freshly ground black pepper
• 2 tsp. chili powder

Rice

• ¼ cup olive oil
• 1 medium yellow onion, chopped
• 4 ribs celery, medium dice
• 2 red bell peppers, medium dice
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 2 bay leaves
• 3 cups* chicken stock
• 1 heaping tablespoon tomato paste
• 1 sprig fresh oregano tied with 1 thyme and 1 rosemary (bouqet garni)
• 4 oz. deli ham cut into thin strips
• 2 cups frozen peas
• 2 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

METHOD

1. Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and chili powder. Dredge the chicken pieces lightly in the flour mixture and when the pan is hot, put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken is golden brown. Use a slotted spoon to remove from pan and set aside.
2. Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan; don’t stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Add the bay leaves to pan, then the onion, celery, bell pepper, and garlic. Cook the vegetables and rice mixture, stirring frequently until the onions have softened for about 4 minutes.




3. Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato paste, and salt. Pour the stock mixture over the rice and chicken and add bouqet garni. Add peas and ham. Top with about 4 turns of the pepper mill. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes (depending on the type of rice and the instructions on the rice package) until the rice and chicken are done. Remove bouqet garni and bay leaves and discard. Fluff the rice with a fork.