This is a totally awesome dish that transforms an original Spanish version into an American comfort food, with a nod from the New World in the form of tomatoes.
Arroz Con Pollo (Chicken and Rice)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
This is a totally awesome dish that transforms an original Spanish version into an American comfort food, with a nod from the New World in the form of tomatoes.
Course:
Main Course
Cuisine:
Spanish
Servings: 6
Ingredients
Cut the chicken into 1" cubes and then brown in a large skillet on medium-high heat.
- 1 lb chicken thighs boneless
Add the garlic, onion and seasonings to the chicken and allow to cook for a few minutes
- 4 cloves garlic minced
- 1 onion chopped
- 2 tsps kosher salt
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 tbsp paprika
Add the remaining vegetables, and cook for 5-10 minutes, until they begin to soften
- 2 bell peppers (red or green or ...) seeded and chopped
- 2 tomatoes seeded and chopped
Stir in the rice, and when fully mixed, add the wine and chicken stock and bring to a boil
- 1 cup Basmati rice
- 1 cup white wine
- 2 cups chicken stock
Add the bay leaves and olives, and then cover the pan and allow to simmer on low heat, covered, for 20-30 minutes or until the rice is cooked.
- 2 bay leaves
- 1/2 cup small green olives whole
Just before serving, stir in the fresh cilantro and adjust salt and pepper to taste.
- 1 tbsp fresh cilantro chopped