CS Arroz Con Pollo
Entrees
Ingredients
Onions, medium - 1, diced
Garlic - 2 cloves, chopped
Coriander, ground - 1 1/2 tsp
Cumin - 1 1/2 tsp
Turmeric - 1/2 tsp
Oregano, dried - 1/2 tsp
Black pepper - 1/2 tsp
Salt - 1/2 tsp
Chicken thighs, boneless and skinless - 4
Oil, cooking - 1 Tbsp + 1 Tbsp
Tomato paste - 2 Tbsp
Vinegar, apple cider - 2 tsp
Rice, uncooked white - 1 cup (preferably long grain)
Stock, any type - 2 cups
Peas and carrots, frozen - 1 1/2 cups
Olives, green and pitted - 1 cup
Olive brine (opt) - 2 tsp (from a jar of olives)
Salsa - for serving
Sour cream - for serving (sub plain or Greek yogurt)
Directions
Onions / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) - Prep as directed. (Can be done up to 5 days ahead)
Spice mix - Combine coriander, cumin, turmeric, oregano, black pepper, and salt. (Can be done up to 5 days ahead)
Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Heat oven to 400F / 204C.
Heat a Dutch oven with a lid over medium-high heat. Add first part of oil and then chicken to heated oil. Sear chicken on both sides until golden brown but not cooked through. Set chicken aside and return pan to heat.
Add second part of oil and then onions. Saute until soft, ~3 minutes. Add garlic and spice mix and saute 1 minute. Add tomato paste and saute 1 minute more.
Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
Add rice and stir until coated in spices.
Stir in stock, frozen peas and carrots (no need to defrost them first), olives, and olive brine and bring to a simmer. Place chicken on top of the rice. Cover with a lid and transfer to the oven. Bake, covered, until rice absorbs liquid and chicken is cooked through, 18 to 20 minutes.
Serve chicken and rice with salsa and sour cream. Enjoy!
Nutrition
Saturated Fat 3g
Trans Fat 0g
Cholesterol 142mg
Sodium 873mg