Arroz Con Pollo A La Plancha Recipe
Mom’s recipe with a seared half chicken, olive & herb salad
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Ingredients
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Main Ingredients
Herb Salad Ingredients
Rice Ingredients
Method
Preparing the Chicken
- 1
- 2
Sear the Chicken
Heat a grill or skillet over medium-high heat. Place the marinated chicken halves skin-side down and sear for about 7-10 minutes until the skin is crispy and golden. Flip and continue cooking for another 10-15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest.
Making the Herb Salad
- 3
Prepare the Salad Ingredients
In a large bowl, combine the mixed olives, chopped parsley, chopped basil, halved cherry tomatoes, and thinly sliced red onion.
- 4
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
Cooking the Rice
- 5
Cook the Rice
In a medium saucepan, bring the chicken broth to a boil. Add the long-grain rice, bay leaf, and salt to taste. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Serving the Dish
- 6
Plate the Dish
On a serving platter, place a generous serving of rice, top it with the seared chicken, and serve the herb salad on the side. Enjoy your Arroz Con Pollo a la Plancha!
