ARROZ CON POLLO (RICE WITH CHICKEN)
8 chicken thighs, rubbed with spices (Spice Rub recipe follows)
3 tablespoons olive oil
1 medium onion, chopped
1 cup long-grain rice
1 cup low-salt chicken broth
1/2 cup roasted red pepper, chopped
1 14.5-ounce can plum tomatoes, chopped
3/4 cup canned black beans, rinsed
1 15-ounce can baby corn, drained
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
1/4 cup sour cream for garnish
1 avocado, sliced for garnish
cilantro sprigs
Spice Rub:
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
Add remaining tablespoon of oil to casserole dish. Mix in onion and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.
Source: National Chicken Council
8 chicken thighs, rubbed with spices (Spice Rub recipe follows)
3 tablespoons olive oil
1 medium onion, chopped
1 cup long-grain rice
1 cup low-salt chicken broth
1/2 cup roasted red pepper, chopped
1 14.5-ounce can plum tomatoes, chopped
3/4 cup canned black beans, rinsed
1 15-ounce can baby corn, drained
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
1/4 cup sour cream for garnish
1 avocado, sliced for garnish
cilantro sprigs
Spice Rub:
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
Add remaining tablespoon of oil to casserole dish. Mix in onion and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Moroccan Chicken Tagine for Marti
- Weight Watchers Chicken Cordon Bleu with Sour Cream Sauce (serves 2)
- Shredded Turkey Filling for Tacos, Tostadas and Burritos (crock pot) for Cathy.
- McDonald's Chicken McNuggets (copycat recipe) (repost)
- Deep-Fried Cornish Game Hens (serves 2-4)
- White Dog Cafe Mediterranean Fried Chicken with Artichoke Salad (using chicken breasts)
- Speedy Salsa Chicken and Beans
- Chicken Vindaloo (food processor) (Indian)
- Red-Cooked Chicken (Chinese)
- Chicken and Dill Fricassee with Sour Cream Shortcakes
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute