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Arroz Con Pollo

by Livestrong_Recipes  |  May 28, 2014

Arroz Con Pollo
  1. PREP
  2. 10 m
  • COOK
  • 40 m
  • TOTAL
  • 50 m

You can substitute brown rice for white and cook it in advance as it keeps well.

INGREDIENTS

SERVES 4

  • 1 green bell pepper
  • 1 onion
  • 5 garlic clove
  • 2 tsp Olive Oil, Extra Light in Flavor
  • 1 lb Boneless/Skinless Chicken Thigh
  • 1/2 tsp ground cumin
  • 1/2 tsp Ground Coriander
  • 1 pinch Salt
  • 2 cups Tomato Sauce
  • 3 cups Chicken Stock
  • 1 1/2 cups Brown Rice

DIRECTIONS

1 Combine bell pepper, onion, and peeled garlic cloves in a food processor.
2 Process until very finely chopped. Heat a splash of olive oil in a large pot; brown boneless, skinless chicken thighs in oil, then remove.
3 Add finely chopped veggies, cumin and coriander and a pinch of salt; cook until tender.
4 Add tomato sauce. Cut chicken thighs into bite-size pieces and add back to pot.
5 Stir in chicken stock; bring to a boil, then cover tightly and remove from heat.
6 Thirty minutes before serving, return mixture to a boil over high heat; stir in 1 1/2 cups short-grain rice. Turn heat to low and cook until rice is tender, 20 minutes.