Arroz Con Pollo (Spanish Rice)
1 hour
Serves: 4
“Arroz con pollo” means rice with chicken—and variations on this classic combination are a staple all over Latin America. It’s economical and wonderfully flexible; switch up the seasonings as you like and add bits of vegetables or herbs that you have on hand to the rice.
Ingredients
- CHICKEN
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon coarse salt
- 5 to 6 (20 ounces) Just Bare Chicken Drumsticks
- RICE
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 4 cloves garlic, finely chopped
- 1 medium jalapeño chiles, stemmed, thinly sliced
- 1-1/2 cups long-grain white or brown rice
- 1 teaspoon chili powder
- 2-1/4 cups low-sodium chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1 can frozen whole kernel corn
- 1/2 cup sugar snap peas, halved crosswise
Instructions
- Mix 2 teaspoons chili powder, paprika, and salt in small bowl. Rub chicken with seasonings.
- Heat oil in a large cast-iron or 2-inch-deep skillet over medium-high heat. Add chicken; sauté, turning once, about 10 minutes or until browned. Remove to a plate.
- Add onion, garlic, and chiles to skillet; sauté 3 minutes. Add rice and remaining 1 teaspoon chili powder; cook and stir 2 minutes. Stir in broth, tomatoes with juice, and corn. Bring mixture to a boil.
- Arrange chicken on top of rice. Reduce heat to low; cover and cook about 25 minutes or until rice is tender and chicken is no longer pink near bone. Cook to internal temp of 165°F. Stir peas in during last 5 minutes of cooking.