Description
Mom’s Spanish chicken and rice, otherwise known as arroz con pollo is a delicious one pot meal the whole family will love.
Yield: 8servings | Serving Size: 11/2 cups
Ingredients
8skinless, boneless chicken thighs, chopped
1cupchopped onion
1medium bell pepper
2clovesgarlic
2tbspcilantro, chopped
1tbspolive oil
3 3/4cupswater
3/4cupslight beer
2oztomato sauce
1chicken bouillon cube
1packet Badia sazon, or make your own, see above
6ozfrozen mixed vegetables
2tbsp30 g alcaparrado (or pitted green olives, capers and pimentos)
2 1/4cupsuncooked long grain white rice
2tspkosher salt
Instructions
Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.
In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat.
- Season chicken pieces with salt and sauté until browned, about 5-7 minutes.
Remove chicken and set aside.
- Heat remaining oil in skillet, then add onions, peppers, garlic and cilantro.
- Sauté, stirring frequently, about 5 minutes.
- Add water, beer, tomato sauce, chicken bouillon, sazon, chicken and salt.
- Cook 10-12 minutes on medium heat.
- Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice.
- Stir and bring to a boil.
- Reduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top.
- Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn’t have a good tight fit, place a paper towel over the pot then cover as pictured below)
- Shut heat off and let the pot sit wit the cover on an additional 10 minutes.
Remove lid and fluff with a fork.
Last Step:
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Notes
Makes about 12 1/2 cups.
Nutrition
Serving: 11/2 cups, Calories: 319kcal, Carbohydrates: 46.3g, Protein: 18.3g, Fat: 5.2g, Saturated Fat: 1g, Cholesterol: 28.5mg, Sodium: 844mg, Fiber: 1.7g, Sugar: 0.4g
