Time: 2 1/2 hours

Serves: 6

Arroz con Pollo
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons sweet paprika
  • 1 teaspoon cayenne
  • 1 teaspoon ground cinnamon
  • Sea salt and freshly ground black pepper
  • Canola oil
  • 1 whole chicken, about 3 pounds, cut into  10 pieces
  • 1 pound chorizo sausages, cut into 1-inch chunks
  • 1 Spanish onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, seeded and chopped
  • 2 bay leaves
  • 2 cups long-grain white rice
  • 1 (28-ounce) can whole tomatoes
  • 1 quart Chicken Stock
  • 1 cup pimiento-stuffed green olives
Salsa Verde
  • 1 jalapeño pepper, minced
  • 1/2 bunch fresh cilantro
  • 1/4 cup blanched almonds, toasted
  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lime
  • 1/2 teaspoon salt

Arroz con Pollo with Salsa Verde

Recipe courtesy Tyler Florence

In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oil—just enough to moisten—and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.

Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil. Toss in the chorizo and fry it until it renders its fat and gets crispy. Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.

Preheat the oven to 350°F.

Edited: October 14th, 2009