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Chicken With Rice (Arroz Con Pollo) Recipe

3 faves
Nutrition per serving    (USDA % daily values)
CAL
1326
FAT
231%
CHOL
58%
SOD
21%

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Ingredients for 6 servings

1 large bunch cilantro, washed

3 to 4 Italian frying peppers or cubanelle peppers, cored, seeded and cut into large chunks

5 cups homemade or store-bought reduced-sodium chicken broth

Fine sea or kosher salt and freshly ground black pepper

1 teaspoon ground cumin

2 tablespoons achiote (annatto) seeds, see Cook's Note*

1/4 cup Achiote oil, recipe follows

2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)

2 medium Spanish onions (about 12 ounces), cut into large chunks

Pinch ground cloves

16 to 20 cloves garlic, peeled

1/2 cup sofrito, recipe follows

1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives

1 (3 to 4-pound) chicken, cut into 10 pieces

7 to 10 ajices dulces (see Cook's Note*), optional

1 cup olive oil

1 large red bell pepper, cored, seeded and cut into large chunks

4 leaves culantro (see Cook's Note*), optional

4 cups long-grain rice

3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks

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