Arroz con Pollo

My friend, Davina Klein, shared with me one of the best arroz con pollo dishes I’ve ever had! This recipe comes from her mom, Edna, who grew up in Cuba. It is an easy and delicious one-pot dish!

What You Need

1 large onion, chopped

1 green pepper, diced

5 garlic cloves, minced

3 ½ cups chicken broth

1 (15 ounce) can tomato sauce

3 bay leaves

1 tablespoon Bijol (Bijol is a Cuban spice available at most Latin markets. It adds the vibrant orange color to this classic dish. If you don’t have any, you can still make the dish, but you won’t have the same color.)

2 cups long grain rice, washed

1/2 can peas or 8 ounces frozen peas

Oil

Salt, to taste

Pepper, to taste

1 whole chicken, cut up

Instructions

  1. In a large pot, sauté the chopped onion in oil until translucent. Add green pepper and garlic as onion cooks.

  2. Add pieces of chicken, browning one side and then the other (about 5-10 minutes per side).

  3. Add tomato sauce, bijol, bay leaves, and chicken stock. Bring to soft boil.

  4. Cover the pot and cook on low heat (maintaining soft boil) for 30 minutes, stirring carefully so as not to disturb chicken too much.

  5. Add rice and stir into liquid.

  6. Cover and cook for an additional 30 minutes (or so), stirring to ensure that the rice does not stick to the bottom, while ensuring the chicken doesn’t fall apart.

  7. Season with salt and pepper, as needed.

  8. Add the peas during the last 10-15 minutes of cooking.

  9. Dish is ready when chicken is cooked, rice is soft, and extra liquid has evaporated to leave the chicken and rice dish.

Total Prep Time: 15-20 minutes

Cook Time: 1 ½ hours

Serves: 6

Original recipe by Edna Drachman/Contributed by her daughter, Davina Klein

Balsamic Honey Chicken and Veggies

What You Need

1/4 cup balsamic vinegar

2-3 tablespoons olive oil, divided

6 tablespoons honey

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon red chili flakes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 ½ lbs baby red potatoes, quartered

1 pint cherry tomatoes

1 lb green beans, trimmed

1 ½-2 lbs boneless and skinless chicken breasts (bone in chicken can be used, just adjust the cooking time as needed)

Instructions day before (or day of)

  1. In a large measuring cup, combine balsamic vinegar, honey, 1 tablespoon olive oil, garlic, and all the seasonings. Stir well to combine.

  2. Place chicken pieces in a plastic bag, pour marinade over, seal the bag, toss to evenly coat the pieces, and marinate in the refrigerator for at least 30 minutes (this can be done a day ahead and marinated overnight).

Instructions day of

  1. Preheat oven to 425 degrees.

  2. Place potatoes and cherry tomatoes on a sheet pan (I like to cover mine with foil first).

  3. Drizzle the remaining olive oil over the vegetables and season with salt and pepper. Stir to coat.

  4. Bake for 25 minutes.

  5. Remove the sheet from the oven.

  6. Spread potatoes and tomatoes around the sides of the pan.

  7. Place chicken pieces in center of the pan. Pour the remaining marinade over everything in the pan.

  8. Place back in oven and bake for 15 minutes.

  9. Add green beans to the pan and bake for another 15-20 minutes, until the chicken is cooked through and the green beans are tender.

    • ​An alternative option for the green beans is to stream them separately in the microwave or stove and toss them with the vegetables after everything is done.

Total Prep Time: 15-20 minutes

Cook Time: 55-65 minutes

Serves: 4-6

Recipe by Beth Goldring

Oven Roasted Lemon Chicken and Potatoes

Many nights, I just want to cook something tasty and easy to prepare, cook, and serve. This one-dish chicken and potato dish is just that! It works for a family (with leftovers) or for a larger group.

What You Need

3/4 tablespoon kosher salt

1 tablespoon dried oregano

1 teaspoon freshly ground pepper

1 teaspoon dried rosemary

1 pinch cayenne pepper (can omit if don’t like spice)

1/2 cup fresh lemon juice

1/2 cup oil

6 garlic cloves, minced

3 medium russet potatoes, peeled and cut into 1-2 inch pieces

2/3 cup chicken broth

2-3 lbs skin-on, or skinless, boneless chicken breasts, thighs, or a combination

Instructions

  1. Preheat oven to 450 degrees.

  2. Lightly oil (or spray with cooking spray) a large roasting pan.

  3. Place chicken in a large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic.  

  4. Place the potatoes into the bowl with the chicken. Stir together until chicken and potatoes are evenly coated with the marinade.

  5. Transfer chicken pieces (skin side up if using skin-on chicken) to the prepared roasting dish, reserving the marinade.

  6. Place potatoes among the chicken pieces.

  7. Pour chicken broth over everything.

  8. Pour remaining marinade in the bowl over chicken and potatoes. 

  9. Place into oven and bake for 20 minutes. Gently stir around the potatoes.

  10. Continue baking for about 25 minutes or until the chicken is cooked through (you can check with a thermometer or cut into a piece).

  11. Remove chicken to a serving platter and cover to keep warm.

  12. Set the oven to broil, toss the potatoes in the pan juices, and broil until the potatoes are browned (about 3-5 minutes).

  13. Transfer potatoes to the serving platter with the chicken.

  14. Pour the remaining juices in the pan over the chicken and potatoes.

Total Prep Time: 10-15 minutes

Cook Time: 50-60 minutes

Serves: 4-6

Recipe by Beth Goldring