Arroz con Pollo

 

Cook's Country

• 1     cup fresh cilantro leaves and stems, chopped
• 1     onion, chopped (1 cup)
• 1     Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup) 
• 5     garlic cloves, chopped coarse
• 1     teaspoon ground cumin
• ½     cup mayonnaise
• 3 ½     tablespoons lemon juice (2 lemons), plus lemon wedges for serving
• Salt and pepper
• 6     (5- to 7-ounce) bone in chicken thigh, trimmed
• 1     tablespoon vegetable oil
• 2     cups medium-grain rice, rinsed
• 1     tablespoon Goya Sazón with Coriander and Annatto
• 2 ½     cups chicken broth
• ¼     cup pimento-stuffed green olives, halved
• 2     tablespoons capers, rinsed
• 2     bay leaves 

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.

Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.

Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.

Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.

Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.

Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.

My Notes: I made a few bad substitutions here but it still tasted pretty good. I think if I really stuck to the recipe 100% it would be really amazing. MXF

Root Vegetable Gratin

•     Olive oil
•     1 large onion, sliced (1 1/2 cups)
•     2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
•     3 cloves garlic, minced (1 tablespoon)
•     1 pound sweet potatoes, peeled and sliced 1/4-inch thick
•     1 pound celery root, peeled and sliced 1/4-inch thick
•     1 pound yukon gold, peeled and sliced 1/4-inch thick
•     1 cup heavy cream (see Note up top)
•     2 cups chicken or vegetable stock or brother
•     2 cups grated gruyere cheese (6 ounces with rind)
•     2 teaspoons minced fresh thyme leaves
•     Kosher salt and freshly ground black pepper
•     2 1/2 cups coarse fresh breadcrumbs or panko (what I used)
•     2 to 3 tablespoons melted butter

Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.

Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.

Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.

Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.

Notes: To make this ahead of time, you have many options but since a dish like this doesn't need to be baked a la minute to taste good, I’d go ahead and assemble and bake it as soon as you can. If just 1 to 3 days out, keep it in the fridge. 3 or more, freeze it. Make sure it spends a day in the fridge defrosting and then an hour on the counter shaking off its final chill before going in the oven (the last part mostly about protecting your stoneware, should it not be a friend to big temperature changes).

My Notes: This was really simple and totally tasty. I did a blend of gruyere and edam so it wasn't quite as "stinky" which I think made it more palatable. To reheat I put it in a 350 oven for 30 minutes. MXF