Arroz con pollo

Arroz con pollo

Ready in 45 minutes
4 avg, 2 review(s) 50% would make again

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My very easy-to-make take on chicken and Spanish rice.


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4 boneless skinless chicken thighs
1 cup long grain rice
2 cups chicken broth
1 can tomatoes diced
1 tbsp garlic; chopped
1/2 onion; chopped
1 bell pepper; (red, green, or yellow) chopped
2 tbsp all-purpose flour
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
salt & pepper; to taste

Original recipe makes 4



Coat the bottom a skillet with olive oil and bring to temperature over midium-high heat.

Mix flour, cumin, paprika, onion powder, garlic powder, salt and pepper on a flat plate. Lightly dredge chicken pieces in mixture, and drop into the oil. Cook chicken for three to four minutes on each side. Remove from pan.

Dropped chopped onion, bell pepper, and garlic into the pan and stir occasionally until the onions are transparent.

Pour the rice into the pan and stir it around in the vegetable mixture to coat it. Add the tomatoes and chicken broth and stir to mix. Return the chicken to the pan, arranging it atop the rice and vegetables. Cover, lower heat to medium and cook for 30-45 minutes until rice is fully cooked.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 329 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Arroz Con Pollo



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rdm_roz 11 month ago
I serve this with my southwest black bean and corn fritters with salsa, avocado, sour cream, and cheddar [I posted this recipe.]
smithla8 4 years ago
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