Arroz Con Pollo

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Made this with boneless chicken breasts cut in half.  We like it very much!

4 chicken thighs
2 cups chicken broth
1 cup white rice
1 cup diced onion
1 diced red pepper
1 Tbsp olive oil
salt and pepper
1 Tbsp oregano
1 Tbsp cumin
1. Heat a drizzle of olive oil in a large pot. Heat chicken 5 minutes per side and set aside in a container with a lid.

2. Add onion and bell pepper and cook until the onions are translucent and the peppers are softened.
3. Pour in rice and let it cook for a couple of minutes. Stir it around a bit&this part is essential for the smoky flavor of the meal. Add salt and pepper (you can add more to taste once the dish is done), cumin, and oregano.

4. Pour in the broth and add the chicken back in. Bring to a boil.  Put the lid on the pot and lower to a simmer. Cook for around 15-20 minutes or until rice is soft.
Meal   DinnerCuisine   Mexican
Dish   Main DishMain Ingredient   Chicken

Candace Trotter

Member since Nov 2009

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