This Arroz con Pollo recipe is a family favorite when we travel but we have also loved cooking it in the Lodge Cook-It-All. It is A-MAZING!
You can use wood, lump charcoal or charcoal briquettes as your fuel source. I have used it in my oven, if you do just make sure to place it on a sheet pan for stability and ease of removal.
If you are at the campground there is an additional piece of equipment you can purchase to make the cook it all even more efficient and that’s the Lodge Fire & Cook Stand.
When you use the two included handles, you can easily move the Cook-It-All from the fire ring right to the table. They simply loop into the holes on the sides of each pan.
Yields Serves 6-8
- 8-10 chicken thighs, bone in and skin on
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 2 cups long grain white rice
- 2 tablespoons tomato paste
- 1- 14-½ oz. can crushed tomatoes
- 3 cups chicken broth
- ¼ cup Spanish olives stuffed with pimentos, optional
- 4 tablespoons olive oil, divided
- ¼ cup chopped cilantro or parsley
- 1 teaspoon whole cumin seeds, optional
- ½ teaspoon red chili flake, optional
- 2 tablespoons capers, optional
- 2 bay leaves
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- Pinch of saffron
- In a cold oven place your Cook-It-All skillet/wok and griddle on the center rack and pre-heat your oven to 400 degree. Allow the cast iron to come to temperature, about 30-45 minutes. **
- Trim your chicken thighs of any loose or damaged skin, season both sides with salt, pepper and ground cumin, save any of the leftover seasoning. Cover and keep in a cooler or fridge. Once the Lodge Cook-It-All has come to temperature, carefully remove the griddle lid and set aside, use the heavy-duty handles that come with it. In the wok/skillet add 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown both sides about 6 minutes a side, remove and set on a platter.
- In the wok/skillet add the remaining olive oil, whole cumin seeds and red chili flake. Sauté, stirring continuously for about a minute. Add the onion, garlic and red pepper, stirring frequently, until the onion is translucent, and the garlic is fragrant, about 3 minutes. Add the tomato paste and cook for 2 minutes, add in the crushed tomatoes, cook for an additional 2 minutes, now add in the rice, stir well so the rice in coated in the oil and tomatoes. Sprinkle in any remaining seasoning from the chicken. Carefully pour in the chicken stock, stir well and add the saffron and bay leaves. Return the chicken to the Cook-It-All and carefully place the griddle lid back on, arrange the coals around the bottom of the wok/skillet. Replace any coals on top that are now ash. Cook for 40 minutes.
- Carefully remove the lid and place any coals and ash into a fire safe container, set hot lid aside. Sprinkle your peas and cilantro or parsley all over the top, replace lid and allow to sit on a heat proof table for 15 minutes. Remove lid and serve.
- ** Follow all the cooking instructions however make sure to have your cooktop on medium-high heat once you replace the lid, place the Cook-It-All back in the oven for 40 minutes, add in the peas and garnish as the directions say to do above.
Other Cooking Methods
Over the Fire
Once your campfire has burned down and you are able to hold your hand over the coals for about 6-8 seconds you are ready to pre-heat the Cook-It-All. Carefully place the base/wok in the hot coals, then place the lid on with the flat griddle side facing up. With a shovel, scoop some hot coals out and place on top of the griddle pan, allow to pre-heat for 15 minutes.
Heat one charcoal chimney with briquets, spread hot coals on a heat safe bbq base or onto the Lodge Dutch Oven Cooking Table. You will want to place the cook-it-all skillet/wok on top of the hot coals, place the flat griddle on top and add about 12 coals evenly over the griddle surface. to pre-heat.