Recipe: Arroz Con Pollo
Description: Adapted from Rachael Ray's Cooking Channel Show, &quot;Rachel's Week In A Day&quot;.  My family really liked this.  Next time, I'm going to try using chicken breasts in place of the leg quarters.
Ingredients: [{"text": "4 pieces chicken thighs, bone-in, skin on"}, {"text": "4 chicken drumsticks, bone-in, skin on"}, {"text": "2 teaspoons adobo seasoning (or salt, pepper, & paprika)"}, {"text": "2 tablespoons olive oil"}, {"text": "1 tablespoon butter"}, {"text": "1/2 cup whole-grain thin spaghetti (or vermicelli pasta, broken into 2-inch pieces)"}, {"text": "2 cups chicken stock"}, {"text": "1 large onion, chopped"}, {"text": "3 celery ribs, chopped"}, {"text": "2 bell peppers, chopped"}, {"text": "2 chili peppers, seeded and finely chopped (I used jalapenos)"}, {"text": "4 garlic cloves, minced"}, {"text": "1 bay leaf"}, {"text": "1 cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins)"}]
Instructions: Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika),  Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil.  Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
When ready to serve, preheat your oven to 375 degrees F.
Add 1/2 cup stock or water, sprinkled around the pan.
Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.
