ARROZ CON POLLO

Ingredients

3 ½ – 4 pounds chicken thighs, bone in and skin on

1 teaspoon salt

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon black pepper

3 tablespoons olive oil

1 large onion, chopped

1 small red bell pepper, chopped

4 large garlic cloves, chopped

1, 16 ounce package yellow rice (with saffron)

1, 14.5 ounce can chopped tomatoes (I prefer fire-roasted)

4 cups chicken stock

1 ½ cups frozen peas

¼ cup cilantro leaves for garnish

Instructions

Trim any excess fat off the chicken thighs.  Make a spice rub by combining the salt, paprika, oregano, cumin, garlic powder, and black pepper in a small bowl.  Liberally rub the spice mix all over the chicken thighs on both sides.

Heat the olive oil in a large deep skillet over medium high heat.  Place the seasoned thighs, skin-side-down in the skillet and cook for 5-6 minutes until they are golden brown and the skin is very crispy.  Flip and cook for 2 minutes on the other side.  Remove to a plate and reserve the pan drippings.  Note – chicken will not be cooked through, it will continue cooking in the rice.

Add the onions, peppers, and garlic to the pan and cook until soft and fragrant, about 3-4 minutes, stirring frequently. If the pan is very dry, add another tablespoon of olive oil.

Add the rice to the pan (along with the seasoning in the package) and cook, stirring frequently, for 2-3 more minutes until the rice is lightly toasted.  Note – if you do not have access to yellow rice with saffron, you can use white rice and add a few threads of saffron to the pan.

Add the tomatoes and chicken stock to the pan and stir to combine.   Bring to a boil and place the chicken thighs back in the pan in a single layer, skin-side-up.  Reduce the heat to low and cover the pan.  Cook for 20 minutes.  Open the pan and stir the peas into the rice around the chicken thighs.  Cover and cook for an additional 5-10 minutes until all of the liquid is absorbed and the rice cooked through.  If the rice is not completely cooked through when the liquid is absorbed, add another ¼ cup of stock or water and let cook, covered, a little longer until the rice reaches the desired consistency.

Garnish with cilantro leaves and serve hot.

You May Also Like...

9B936632-4E99-49C6-8A3E-3473BF9F9431_1_201_a

CRISPY CHICKEN CUTLETS IN LEMON CREAM SAUCE WITH ZUCCHINI AND PEA PODS

IMG_0231

SWEET AND SPICY ANCHO DUCK TACOS WITH PICKLED ONIONS AND AVOCADO CILANTRO CREMA

EDD21515-2011-4BAD-8C1C-ABB581BDE906_1_201_a

CORN AND AVOCADO SALSA

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00