Arroz con Pollo
Ingredients
The Chicken
-
3-3 ½
pounds
chicken cut in 8 halves or chicken thighs
-
1
teaspoon
sazon seasoning (optional)
-
¼
cup
olive oil or any cooking oil
The Vegetables
-
1
large
onion, chopped
-
1
red
bell pepper, chopped
-
2
teaspoons
minced garlic
-
1
teaspoon
fresh thyme (optional)
-
½
teaspoon
dried oregano
-
1
bay leaf
The Spices
-
1
teaspoon
paprika
-
1
teaspoon
ground cumin
-
¼
teaspoon
cayenne pepper (adjust to taste)
-
1
tablespoon
tomato paste
The Liquids
-
½
cup
white wine (sub with chicken broth)
-
2
cups
long grain rice, uncooked
-
½-1
cup
frozen peas, thawed
-
½-1
cup
frozen corn, thawed
-
2
cups
chicken broth
-
1 ¼-1 ½
cups
water
Seasoning and Garnish
-
½
teaspoon
salt or to taste
-
½
teaspoon
freshly ground black pepper or to taste
-
¼
cup
cilantro, chopped for garnishing
-
lemon slices, for garnishing
Instructions
- Pat dry the chicken and season with salt, pepper, and sazon seasoning.
- Preheat the oven to 350°F.
- Heat oil in a large skillet over medium-high heat, add chicken skin-side down and cook until golden, about 5 minutes on each side.
- Remove chicken from the pan and set aside.
- In the same skillet, heat remaining oil over medium heat and sauté onion, bell pepper, garlic, and thyme until fragrant.
- Add oregano, bay leaf, paprika, cumin, cayenne pepper, and tomato paste, stirring for about a minute.
- Deglaze the pan with white wine and cook until most of the wine evaporates.
- Add rice, corn, and peas, cooking until coated with the mixture.
- Pour in chicken broth and water, stir well.
- Return chicken to the skillet, bring to a boil, then cover and bake for about 30 minutes until rice is cooked.
- Let it cool, garnish with cilantro and lemon slices, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
512
Total fat
25g
Total carbohydrates
40g
Total protein
27g
Sodium
270mg
Cholesterol
87mg
You might also like