Recipes Dinner Poultry Dishes Chicken Main Course Arroz con Pollo with Avocado-Green Pea Salsa 4.0 (5,867) Add your rating & review Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well. Slideshow: One-Bowl Rice Dishes By Jose Enrique Jose Enrique Arguably San Juan's most accomplished and celebrated chef, 2013 F&W Best New Chef Jose Enrique is often credited for Puerto Rico's food renaissance and bringing Puerto Rican fine dining to the forefront of the global culinary stage. In addition to his eponymously named flagship restaurant, Enrique owns Capital, a Creole-influenced brasserie, and the coffeehouse Miel. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Rate Print Share Photo: © Con Poulos Active Time: 1 hr Total Time: 1 hr 15 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil One 3 1/2-pound chicken, cut into 8 pieces Kosher salt Pepper 1 medium onion, minced 2 serrano chiles, seeded and minced 2 garlic cloves, minced 3 plum tomatoes (1 pound), cored and finely diced 1 teaspoon ground achiote (annatto) 1/2 teaspoon ground cumin Small pinch of saffron threads 1 cup dry white wine 3 cups chicken stock 1 cup pilsner or light beer 2 cups Bomba or other short-grain rice 1/2 cup chopped parsley Avocado–Green Pea Salsa, for serving JE Hot Sauce or other hot sauce, for serving Directions Preheat the oven to 400°. In a very large, deep ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper. Cook skin side down over moderate heat, turning once, until nicely browned, 10 to 12 minutes. Transfer to a plate. Add the onion, serranos and garlic to the skillet and season with a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the tomatoes, achiote, cumin and saffron and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the wine and simmer until slightly reduced, about 3 minutes. Add the stock and beer and bring to a boil. Stir in the rice and return to a boil. Nestle the chicken into the rice and bake uncovered in the lower third of the oven for about 30 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through. Transfer the chicken to a plate. Fluff the rice with a fork, then gently fold in the parsley and season with salt and pepper. Return the chicken to the skillet and serve with Avocado–Green Pea Salsa and hot sauce. Suggested Pairing Serve with a medium-bodied Spanish white—something nicely citrusy and versatile with food. Originally appeared: September 2014 Rate It Print