Cochiti Arroz con Pollo
James Carrier
Yields Makes 6 servings

How to Make It

Step 1
1

In a 6- to 8-quart pan over medium heat, stir pine nuts until lightly toasted, 2 to 3 minutes; pour from pan.

Step 2
2

If using skinned chicken, pour oil into pan and turn heat to medium-high. When pan is hot, add thighs, skin side down, in a single layer (brown in batches if they don't all fit); turn occasionally until lightly browned, 10 to 12 minutes. Transfer to a plate.

Step 3
3

Add onion to pan and stir often until limp, about 5 minutes; add chili powder and stir for about 10 seconds.

Step 4
4

Add broth to pan and increase heat to high. Cut green chilies in half lengthwise. When broth is boiling, return chicken and any drippings to pan; add green chilies. Reduce heat, cover, and simmer for 15 minutes.

Step 5
5

Stir rice into pan, making sure all grains are submerged. Cover and simmer, stirring occasionally, until rice is tender to bite, 20 to 25 minutes.

Step 6
6

Uncover pan and turn heat to high; add spinach and 1/4 cup mint, pushing down into liquid, and stir gently until wilted, 1 to 2 minutes. Season to taste with salt and pepper. Ladle mixture into wide bowls, then sprinkle with remaining tablespoon mint and the toasted pine nuts.

Ingredients

 1/4 cup pine nuts
 2 tablespoons salad oil (if using skinned chicken; otherwise omit)
 6 chicken thighs, with or without skin (about 2 lb. total), rinsed and patted dry (see notes)
 1 onion (about 8 oz.), peeled and chopped
 2 tablespoons chili powder
 7 cups fat-skimmed chicken broth
 2 cans (7 oz. each) whole green chilies (see notes)
 1 1/4 cups long-grain white rice
 8 cups lightly packed rinsed spinach leaves (about 8 oz.)
 5 tablespoons chopped fresh mint leaves
  Salt and pepper

Directions

Step 1
1

In a 6- to 8-quart pan over medium heat, stir pine nuts until lightly toasted, 2 to 3 minutes; pour from pan.

Step 2
2

If using skinned chicken, pour oil into pan and turn heat to medium-high. When pan is hot, add thighs, skin side down, in a single layer (brown in batches if they don't all fit); turn occasionally until lightly browned, 10 to 12 minutes. Transfer to a plate.

Step 3
3

Add onion to pan and stir often until limp, about 5 minutes; add chili powder and stir for about 10 seconds.

Step 4
4

Add broth to pan and increase heat to high. Cut green chilies in half lengthwise. When broth is boiling, return chicken and any drippings to pan; add green chilies. Reduce heat, cover, and simmer for 15 minutes.

Step 5
5

Stir rice into pan, making sure all grains are submerged. Cover and simmer, stirring occasionally, until rice is tender to bite, 20 to 25 minutes.

Step 6
6

Uncover pan and turn heat to high; add spinach and 1/4 cup mint, pushing down into liquid, and stir gently until wilted, 1 to 2 minutes. Season to taste with salt and pepper. Ladle mixture into wide bowls, then sprinkle with remaining tablespoon mint and the toasted pine nuts.

Cochiti Arroz con Pollo

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