Smoked Arroz Con Pollo with Chimichurri
I love a great one-pan, family style meal that packs a ton of flavor like this Arroz Con Pollo. This recipe can be made in the oven if you don’t have a smoker and it will be just as delicious! I decided to smoke it on my Traeger because I love the wood fired flavor and hint of smoke it adds to so many dishes and I knew it would be the perfect flavor to add to this dish. I have discovered over the years that there are many dishes I can smoke on my Traeger that I normally would’ve previously cooked in the oven.
One of the greatest parts of a one pan meal is that cooking everything together allows the rice to absorb all of the amazing flavors from the chicken. Taking a few extra steps to make a fresh chimichurri and pickled red onions is definitely worth it! They add freshness and a tangy crunch that really make the dish! Next time you’re looking for a delicious one pan meal that you can cook in your oven or out on your smoker, try this Smoked Arroz Con Pollo recipe!
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Course
Entree
Cuisine
Spanish
Servings
6 servings
Ingredients
6-8 Chicken Legs and Thighs
Extra Virgin Olive Oil
1 shallot, diced
2 garlic cloves, minced
2 cups long grain rice
28 oz. crushed San Marzano Tomatoes
2 bay leaves
Kosher Salt & Black Pepper
2 cups Chicken stock (plus more if needed)
6 oz. linguica sausage, sliced into ½” pieces
For the Rub
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. oregano
½ tsp. kosher salt
¼ tsp. black pepper
½ Tbsp. pimento
¼ tsp. cayenne
For the Chimichurri
½ cup fresh parsley
2 Tbsp. fresh oregano
½ cup fresh cilantro
¼ tsp. red pepper flakes
3 Tbsp. red wine vinegar
½ cup Extra Virgin Olive Oil
For the Pickled Red Onions
1 red onion sliced
1 Tbsp. sugar
1 Tbsp. salt
½ cup apple cider vinegar (or red wine vinegar)
2 Tbsp. hot water
5 whole peppercorns
1 bay leaf
Instructions
1. Season the chicken with the rub, set aside. Preheat smoker (or oven) to 375F.
2. Make Chimichurri – chop the fresh herbs by hand, add red pepper flakes and red wine vinegar, whisk in EVOO. Set aside.
3. Make Pickled Red Onions and store in fridge until ready to use.
4. Add EVOO to a large skillet with deep sides over medium heat. Sear chicken on both sides, about 4 minutes per side, in batches, remove to a plate.
5. In the same skillet, add a few more Tbsp, of EVOO, add diced shallot, garlic and cook 2 mins. over medium heat. Add rice and stir to toast for 2 mins.
6. Add crushed tomatoes, bay leaf, salt/pepper and chicken stock, stir to combine.
7. Add slicked linguica, add chicken back to the skillet. Cook on Traeger (or in oven) for about 20-25 mins. or until chicken is cooked through. Check liquid levels halfway through and if it’s getting dry, add more stock.
8. Top with a drizzle of chimichurri and pickled red onions.