Arroz con Pollo
Main Dish • Chicken
Serving size: 4
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Ingredients
- 4 Chicken Thighs
- 1 Cup of white rice
- 1 onion, sliced (you can also add jalapeño or bell peppers as well)
- 1 tbsp minced garlic
- 1 1/2 cup water
- 1 chicken Bouillon cube, broken up
- 1/2 cup tomato sauce
- Seasoning for rice:
- 1 tsp cumin
- ½ tsp Salt
- Some black pepper
- Oil for cooking
- Chicken Marinade:
- 1 Sazon Goya packet
- 1 tsp Onion powder
- 1 tsp Garlic Powder
- 1 tsp paprika
- 1 tsp chipotle chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp pepper
- 2 tbsp Mustard
Directions
- Marinade the chicken:
- Place chicken thighs in a bowl and season with the marinade seasoning and mustard, and set aside.
- Fry the chicken:
- In a medium skillet, on high heat, fry the chicken thighs skin side down, then flip and cover to let the juices out. Cook for about 10 minutes, then remove the chicken to a plate.
- Rice:
- Add the raw rice to the same skillet to fry. Add the garlic and keep cooking until the rice browns. Once brown, add the water and crushed bouillon, tomato sauce, the cumin, salt & pepper. Mix well and add chicken thighs back to the skillet with juices that it released. Add onions around the chicken and cover to cook for 20 minutes on low heat. After 20 minutes turn off the heat and leave covered for another 10 minutes.
