Arroz Con Pollo

Ingredients

• 3 pounds bone-in, skin-on chicken drumsticks and thighs, patted dry 

• 1 tablespoon adobo seasoning

• 1 tablespoon sazón

• 2 teaspoons kosher salt, plus more to taste

• 2 tablespoons olive oil

• 3 1/2 cups lower-sodium chicken broth

• 1 large yellow onion, chopped (about 2cups)

• 1 small red bell pepper, chopped (about 1/2 cup)

• 3 large garlic cloves, finely chopped (about 1 tablespoon)

• 1 tablespoon tomato paste

• 2 cups white medium-grain rice, rinsed well

• 1/2 cup pimiento-stuffed olives (optional)

• 2 tablespoons chopped fresh cilantro leaves

• 1 teaspoon ground annatto (achiote powder) or sweet paprika

• 1/4 teaspoon black pepper

• 2 bay leaves

• 1 cup frozen green peas, thawed

• Avocado slices and tomato wedges, for garnish

• Hot sauce and lime wedges, for serving

Directions

1. Place chicken, adobo seasoning, sazón, and salt in a large ziplock plastic bag. Seal bag, and shake until chicken is coated.

2. Heat oil in a large Dutch oven over medium-high. Add half of the chicken pieces, skin side down; cook until skin is golden brown, 4 minutes per side for drumsticks and about 8 minutes, undisturbed, for thighs. Transfer to a large plate, and repeat process with remaining chicken pieces. Meanwhile, bring broth to a boil in a medium saucepan over medium-high. Reduce heat to low; cover and keep warm until ready to use.

3. Add onion, bell pepper, and garlic to chicken drippings in Dutch oven; reduce heat to medium, and cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add tomato paste; cook, stirring constantly and scraping up any browned bits from bottom of Dutch oven, 1 minute.

4. Stir in warm broth, rice, olives (if using), cilantro, annatto, black pepper, and bay leaves.

5. Nestle chicken pieces into broth mixture; bring to a simmer over medium. Reduce heat to medium-low; cook, uncovered, until lots of little bubbles start to appear on the surface and there is no longer a layer of liquid on top, about 8 minutes, shaking Dutch oven every few minutes to keep rice level. Cover Dutch oven, and reduce heat to low; cook until rice is al dente, about 15 minutes, shaking Dutch oven every 4 to 5 minutes.

6. Once liquid is mostly absorbed, sprinkle peas over top, and gently stir, bringing rice from bottom to top. Cover Dutch oven, and remove from heat; let stand for 10 minutes. Transfer rice and chicken to a serving platter. Garnish with avocado slices and tomato wedges; season with salt to taste. Serve immediately with hot sauce and lime wedges.

Kebab with Mint Raita

https://www.youtube.com/watch?v=MvUBSmlZXHc

Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, minced

Green Chilli - 1, minced

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, minced

Lemon Juice

Heat Oil in a skillet. Sauté Onion and minced Green Chilli until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Season the mixture with Turmeric, Chilli powder, Cumin powder, Chaat Masala and required Salt.

Stir in mashed Potatoes and Cilantro; mix well and turn off heat. Garnish with Lemon Juice and keep aside.

For Paratha:

Take a lemon sized ball from the ​Chapati Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapati making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled-out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove from heat.

Serve hot Paratha with Raita Pickle or just Pickle.