Just in time for Hispanic Heritage Month, chef David Cingari of the Cingari Family ShopRite – with 12 locations in Fairfield County’s offers his take on chicken and rice:
Arroz Con Pollo, Courtesy of Chef David Cingari | Cingari Family ShopRite
Ingredients:
3½ to 4 pounds boneless chicken thighs
1½ teaspoons kosher salt
½ teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
4 fluid ounces canola oil
2 ounces diced onion
6 ounces red bell pepper
2 ounces peeled garlic
2 ½ ounces tomato paste
½ ounce fresh cilantro
½ ounce jalapeno pepper
1 cup white rice
1 fluid ounce chicken stock
1 3/4 pounds canned chopped tomatoes
4 bay leaves
3 ounces lime juice
Instructions:
Season chicken thighs with salt and pepper and sear for 3 minutes per side. Remove and let sit.
Saute onions until clear, add bell peppers and jalapenos. Cook for 2 minutes. Add garlic and cook for another 2 minutes.
Add tomato paste and stir while cooking for 2 minutes. Add diced tomatoes, lime juice, salt, pepper, cumin, oregano and cayenne. Stir in well.
Add rice and stir in. Add bay leaves and chicken stock. Cut chicken into large cubes and add to pot. Add half the cilantro. Bring to a simmer and cover. Cook at a slow simmer for 18 to 25 minutes until rice is al dente and chicken is 165 degrees or more.
Spoon onto plates or bowls and sprinkle with chopped cilantro. Serves four.
