Chicken and Rice (Arroz con Pollo)
Starter Recipe from MyRecipeBox
Ingredients
2 teaspoons Salt
1 teaspoon Garlic powder
1/2 teaspoon Dried Cumin
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 garlic cloves, finely diced
1 1/2 cups low-salt chicken stock
1/2 Cup tomato sauce
1.5 lbs. chicken thighs
3 Tbsp Olive oil for cooking
1 teaspoon Garlic powder
1/2 teaspoon Dried Cumin
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 garlic cloves, finely diced
1 1/2 cups low-salt chicken stock
1/2 Cup tomato sauce
1.5 lbs. chicken thighs
3 Tbsp Olive oil for cooking
Instructions
1. Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag and shake until well combined.
2. Pat the chicken dry and place in the bag; shake well to coat.
3. Heat the oil in a high-sided skillet over high heat until hot but not smoking.
4. Add the chicken and brown on all sides, about 6 minutes each side.
5. Transfer the chicken to a plate using tongs.
6. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet.
7. Cook the vegetables over moderate heat, stirring, about 7 minutes.
8. Add the rice and garlic and cook until the rice begins to turn gold in color and is fragrant, about 1 minute.
9. Combine the stock, tomato sauce and remaining teaspoon of salt in a medium bowl.
10. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid.
11. Add chicken back in the rice along with any juices from the plate.
12. Bring the rice to a boil.
13. Reduce heat to medium-low and cover.
14. Cook about 35 minutes.
15. Let skillet stand covered about 10 minutes before serving.
2. Pat the chicken dry and place in the bag; shake well to coat.
3. Heat the oil in a high-sided skillet over high heat until hot but not smoking.
4. Add the chicken and brown on all sides, about 6 minutes each side.
5. Transfer the chicken to a plate using tongs.
6. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet.
7. Cook the vegetables over moderate heat, stirring, about 7 minutes.
8. Add the rice and garlic and cook until the rice begins to turn gold in color and is fragrant, about 1 minute.
9. Combine the stock, tomato sauce and remaining teaspoon of salt in a medium bowl.
10. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid.
11. Add chicken back in the rice along with any juices from the plate.
12. Bring the rice to a boil.
13. Reduce heat to medium-low and cover.
14. Cook about 35 minutes.
15. Let skillet stand covered about 10 minutes before serving.