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| Arroz con Pollo from College Inn |
"This comforting one-pot meal of fragrant rice and juicy seared chicken comes collectively with the assist of pantry staples and easy-to-discover spices."
Ingredients :
- 1 tablespoon vegetable oil
- three pounds bone-in, skin-on chicken thighs
- 2 teaspoons floor cumin
- 1 1/4 teaspoons salt
- 1/2 teaspoon floor cayenne pepper
- 1 yellow onion, diced
- 1 pink bell pepper, diced
- 1 clove garlic, minced
- 1 half cups raw long-grain white rice
- 2 cups College Inn® Bold Chicken Stock
- 1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
- 2/three cup frozen peas
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 1H |
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- Heat oil in a four- to 5-qt. Heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub hen all over with cumin, salt and cayenne. Add half of of the chicken pores and skin-facet-down and brown 5 to 6 minutes in keeping with facet. Remove to a plate and repeat browning the last chook. Remove all but 1 Tbsp. Of fat from the pan.
- Reduce warmness to medium. Add onion, bell pepper and garlic and cook 5 mins or until softened. Add rice and prepare dinner until aromatic and toasted smelling, about 2 mins. Stir in broth and tomatoes and produce to a simmer. Return hen to pot, in conjunction with any juices at the plate.
- Cover and reduce warmness to medium-low. Cook approximately 25 minutes until rice is soft, maximum of the liquid is absorbed, and chicken is cooked thru (no longer red inside and one hundred sixty five stages F). Remove from warmth, sprinkle with peas, and allow stand, included, 5 mins before serving.
Notes :
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