Arroz Con Pollo (Chicken and Rice
January 18, 2020
prep time:5
cook tme:45
Serves 4-6:
Ingredients
-
FRESH
- 3 lbs chicken thighs and or legs, skin on
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 zucchini, cut into squarters
PANTRY- 3 tbsp olive oil
- 1/2 cup flour
- 1 tsp salt, pepper, paprika
- 2 cups medium or long grain rice
- 3 cups chicken stock
- 1 cup diced tomatoes, strained
- 1 tsp mexican oregano
Instructions
- In a mixing bowl, combine the stock, tomatoes, salt and oregano. Mix well and set aside.
- In a bag or a bowl, place the flour, salt, pepper, paprika. Place the rinsed chicken pieces in the bag or bowl, and shake to coat the chicken in the seasoned flour mixture.
- Using a 10" skillet, on medium heat. Add 3 tbsp of olive oil. Place the dredged chicken in the pan and begin to brown by cooking on each side for about 5 minutes. Remove the chicken to a plate and cover.
- Add the rice to the pan, adding a tbsp more of olive oil if needed. Stir frequently (about 3-4 minutes) until the rice begins browning, then add the onions and the garlic and continue to cook another 3-4 minutes.
- Place the chicken back into
the pan on top of the rice. Pour
the broth mixture over / into the pan, bring to a simmer, reduce the heat
to low and cover. At this point you
could finish in the oven at 350 for 30 minutes.
Additional: You could add 1/2 cup frozen peas (optional).
All photographs copyright Janet S. Grey.
Keywords: Arroz Con Pollo, Chicken and Rice, Comfort Food
https://www.tinkskitchen.com/2020/01/arroz-con-pollo.html
Keywords: Arroz Con Pollo, Chicken and Rice, Comfort Food
https://www.tinkskitchen.com/2020/01/arroz-con-pollo.html
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