Arroz con Pollo

Arroz con Pollo

Okay - there are a lot of recipes for this dish out there.  I particularly liked this one and decided to include it here.

Since I like to give credit due when I can and since this blog is mostly for my own personal use, here is the source for this recipe:

https://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe-2121998

Ingredients:

• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed (Personally I use about 1 1/2 pounds of chicken breasts diced into about 3/4 - 1-inch cubes)
• 3 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced (I use 1/2 green bell pepper)
• 1 red bell pepper, diced
• 1 1/2 teaspoons salt
• 1 1/2 cups long-grain rice
• 2 - 3 cloves garlic, finely diced
• 2 3/4 cups low-salt chicken stock
•  1/2 cup tomato sauce (I use about 1 1/2 Tablespoons of tomato paste and mix it into my chicken stock)
• I like to garnish with some sharp cheddar cheese

Directions

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.

Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. 
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

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