A Soffrito Story: Arroz con Pollo

Whether you call it soffrito, mirepoix, or epis, many world cuisines establish signature flavors with a foundation made by a few select ingredients. Italian culinary genius Marcella Hazan referred to her mirepoix, a sauté of carrots, onions and celery, as “la santa trinità,” her holy trinity. Latin and Caribbean cooking goes further than three ingredients with a rich blend of garlic, onion, bell peppers, tomatoes, and herbs. It’s so simple, and yet the effect it has is profound. Try it with a classic Arroz con Pollo, or replace half of the water with it in your next pot of rice or quinoa or beans. Add it to braised cold winter greens, like kale or spinach, or use it as a marinade for meat or fish. It will become a kitchen staple.

Arroz Con Pollo

3 tbsp canola oil
2 lb bone-in chicken thighs
1 small white onion, diced
1/4 cup sliced green olives
2 tbsp capers
12 oz tomato sauce
⅛ tsp saffron
1 tbsp paprika
1/2 cup soffrito (recipe below)
2 cups uncooked rice
3 cups water
1 lager beer
Kosher salt
Black pepper

In a Dutch oven or large cast-iron skillet, heat the oil. Season the chicken with salt and pepper, and cook until all sides are brown. Remove the chicken and set aside, and reduce the heat. Add the onion until soft. Add the olives, capers, tomato sauce, saffron, paprika, and soffrito and cook for 5 minutes. Add the rice, browned chicken, and water and bring to a gentle boil over moderately high heat. Cook, uncovered until the water is mostly absorbed, about 25 minutes. Add beer. Gently stir the rice, cover, and cook over low heat for another 20 minutes. Remove from the heat. Add parsley and serve.

Soffrito

1 head garlic
1 large onion
2 red bell pepper
2 green bell peppers
2 large tomatoes
1 bunch cilantro leaves
1/2 bunch fresh parsley leaves

Peel and chop garlic and onion; chop and seed bell peppers; quarter tomatoes; chop cilantro and parsley. Add all items to a food processor and puree.