Arroz con Pollo

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado

Cooking Flow

Cook: 66 min
: [MED] 5 min + 1 min; [RICE COOKING] [WHT]
[NORM] [3.0] 60 min

Ingredients

2/3 lb chicken thighs, skin-on, boneless, cut into 2" cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

1 tablespoon olive oil
1 tablespoon garlic, minced
⅓ cup (50 g) onion, finely chopped
1 jalapeño pepper, seeded, finely chopped

½ medium tomato (60 g), diced
2 rice cups (360 ml) plain white rice, unrinsed
1 ¼ cups (300 ml) chicken broth
1 tablespoon kosher salt
½ tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground ginger
2 bay leaves

Garnish
Cilantro and lime wedges

DIRECTIONS

Season chicken with salt and pepper. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear chicken skin-side down. Sear until both sides are golden brown, about 5 minutes. Transfer to a plate and set aside.
In the same oil, sauté garlic, onion and jalapeño for 1 minute or until the onion is translucent.
Turn off heat, add tomato, rice, chicken broth, salt, and spices and stir once while cooling off.
Add bay leaves and seared chicken skin-side up. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.
Once the rice cooking is complete, uncover and fluff the rice. Remove the bay leaves, sprinkle chopped cilantro, and top with lime wedges before serving.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.