Arroz Con Pollo
Ingredients
| 2 tsp | salt |
| 1 tsp | garlic powder |
| 1/2 tsp | cumin |
| 1/4 tsp | black pepper |
| 1/4 tsp | cayenne pepper |
| 3.5 - 4 lb | chicken, cut into 8 serving pieces, skin removed |
| 3 tbsp | vegetable oil |
| 1 | small yellow onion |
| 1 | green pepper, diced |
| 1 | red pepper, diced |
| 1 1/2 tsp | salt |
| 1 1/2 cup | long grain rice |
| 2 | garlic, cloves finely diced |
| 1 1/2 cup | chicken stock |
| 1/2 cup | tomato sauce |
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Steps
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking.
- Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid.
- Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes.
- Let the skillet stand covered, about 10 minutes before serving.
Note
Double all spices excluding salt for more flavorful chicken