Arroz Con Pollo [Rice with Chicken]
A Southern Staple"Made this tonight and it was great.
I did have a snafoo in that I totally forgot the rice!!! It wasn't right until the end that I realised so didn't try to get it into the recipe but as it was it was a delicious Mexican Chicken Soup.
In terms of getting the chicken cooked properly all you need to do is make sure that it is browned correctly and then simmer it at a very low heat to allow the chicken to relax and become tender. Cooking too hot toughens it up." - Matt1972
Yield: 4 Ready in 45 minutes
765 people trying soon
Verified by stevemur
|8 chicken thighs|
|3 tablespoonsolive oil|
|1 mediumOnion; chopped|
|3 clovesGarlic; chopped|
|1 cuplong-grain rice|
|1 cuplow-salt chicken broth|
|1/2 cuproasted red pepper; chopped|
|1 1-oz canplum tomatoes; chopped|
|3/4 cupcanned black beans; rinsed|
|1 15-oz canbaby corn; drained|
|2 tablespoonsfresh cilantro; chopped|
|1/4 cupsour cream; for garnish|
|1 avocado; sliced for garnish|
|1 teaspoonRed pepper flakes|
|1 teaspoonGround cumin|
|1 teaspoonChili powder|
|1/2 teaspoonBlack Pepper; freshly ground|
Arroz Con Pollo [Rice with Chicken] Preparation
Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
Add remaining tablespoon of oil to casserole dish. Mix in onion and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.
In medium bowl or spice bag, mix together all ingredients. Add chicken and rub spices into all sides of chicken. Cover and refrigerate overnight or for least 1 hour.
Republished with Permission, National Chicken Council
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