Arroz Marron con Pollo with Mussels and Shrimp
Spain has Paella – Mexico has Arroz con Pollo. They are very similar in many ways but each has its own interesting cultural twists. Saffron, which grows incredibly well along the Mediterranean, is the signature flavor in Spanish Paella. Arroz con Pollo draws upon the flavors of its Mexican roots with bursts of cumin, cilantro, bell peppers, and lime. I love them both, and tonight, when I couldn’t decide which I wanted more, I created a fusion of the two.
The result was this flavorful, wonderful dish. Looking back, I wish I would have been bold and added some saffron, but I chickened out at the last minute. So, watch out, Mr. Saffron, next time you’re going in the pot!
ARROZ MARRON CON POLLO WITH MUSSELS AND SHRIMP
serves four
adapted from a recipe by Bobby Flay
Spice Rub:
2 tsp. kosher salt
2 tsp. granulated garlic
1 tsp. cumin
2 tsp. granulated onion
1 tsp. paprika
2 tsp. freshly ground black pepper
2 tsp. ground turmeric
1 Tbs. minced fresh oregano leaves
Stir together and set aside.
Chicken, Choose either: 8 organic chicken thighs, bone in, skin on
OR
4 organic chicken breasts, boneless, skin on
2 Tbs. olive oil
1 yellow onion, small dice
1 green bell pepper, small dice
1 red bell pepper, small dice
1 to 2 Roma tomatoes, small dice
4 garlic cloves, minced
1 1/2 cups long grain brown rice
1 (12 oz.) bottle Mexican Beer (I used Negra Modelo)
2 cups chicken stock
1 cup frozen peas, thawed
20 mussels, scrubbed and debearded
20 medium sized shrimp, peeled and deveined
3 Tbs. fresh chopped cilantro
1 Tbs. fresh chopped parsley
1 Tbs. fresh chopped oregano leaves
1 lime, cut into quarters
1. Preheat the oven to 275 degrees. Coat both sides of the chicken pieces of your choosing with the spice rub. Heat the olive oil in a large Dutch oven over pretty high heat. When the oil is hot, place the chicken in the pot and sear it, skin side down, until it is a nice golden brown and the skin just starts to crisp, about 4 minutes. Flip the chicken over and cook until golden brown. You may need to do this in batches if your pot isn’t big enough for each piece of chicken to lay flat on the bottom.
2. Transfer the browned chicken to a baking dish and pop it in the oven. If you are using chicken breasts, bake for 30-45 minutes, depending on how well you seared them. Begin checking it at 30 minutes to see if they are done. If you are using thighs, begin checking them after 35 minutes although they may take up to 45 minutes.
3. Meanwhile, as your chicken is cooking, place your Dutch oven back on the stove over medium high heat. Add the onions, bell peppers, and garlic and cook until the onions are soft. Add the tomatoes and cook for one minute, stirring constantly and scraping up the charred bits off the bottom of the pot. Add the rice to the pot and stir to coat it with the mixture. Add the beer and scrape off the remaining bits of char from the bottom of the pot. Add the chicken stock, stir, and cover with the lid ever so slightly askew to allow just the teensy-ist bit of steam to escape. (Yes, teensy-ist is a word, Mom.) Cook until most of the liquid has been absorbed by the rice.
4. Add the peas, shrimp and mussels, hinged side nestled in the rice, and cover until the mussels have opened and the shrimp are pink.
5. There are a few ways to serve this dish. You may serve it family style, by adding the cooked chicken back to the pot, garnishing with freshly chopped herbs, and putting the pot out for everyone to dig into. Otherwise, to serve individually, scoop a big spoonful of rice onto each plate. Scatter a couple of shrimp and mussels around the rice and top the rice with either one chicken breast or two thighs. Garnish with freshly chopped herbs. Serve with lime wedges on the side.
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