It all started because Ann wasn't feeling well and she asked me to make something simple for dinner. I had hoped to go get some sushi but with her not feeling well, that wasn't happening. Within a second of starting to think about comfort food I had already decided to make arroz con pollo, that cousin of paella that is super comforting, super delicious, and easy to make.
|Arroz con Pollo|
You can by and large do whatever you want for sofrito. I know a lot of people just chop an onion and use a commercial sazón (fancy bouillion mix), but I like to make my own sofrito. I just went into the fridge and used what I had on hand: green onions, shallots (because I had no yellow onions), a long red pepper from the garden, tomatoes from the garden, garlic, part of a poblano (only part because it was really spicy), finely minced cilantro stems, cilantro leaves, and a pinch of saffron. Basically, tomatoes, peppers, onions, garlic, and cilantro (or culantro). Quantities are not very exact. For seven thigh quarters, I used a bunch of green onions, three shallots, one red pepper (because that's all I had), a bunch of cilantro, three medium tomatoes, and about 8 large cloves of garlic. More or less of anything isn't really going to matter.
|Mise en Place|
|Brown the Chicken and Remove it|
|Cook the Sofrito and Add the Rice|
|Add the Chicken, the Stock, and Bring to a Boil|
|Bake Until Done, About 45 Minutes|