Arroz con Pollo
Servings: 4
Ingredients
- 4 skinless chicken thighs
- 1/2 tbsp vinegar
- 1 tsp sazon
- 1/2 tsp adobo powder
- 1/2 tsp garlic powder
- 1 1/2 tsp olive oil
- 1/4 medium onion diced
- 1 1/2 cloves garlic minced
- 2.5 scallions diced
- 1 tbsp red bell pepper finely chopped
- 1/2 medium vine ripened tomato diced
- 1 1/4 cups enriched long grain white rice
- 2 cups water
- 1 chicken bouillon cube
- kosher salt to taste
Instructions
- Season chicken with vinegar, 1/2 tsp sazon, adobo powder, and garlic powder and let it sit 10 minutes.
- Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
- Add chicken and brown 5 minutes on each side. Remove and set aside.
- Place onion, garlic, scallions, and red bell pepper in a mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
- Add tomato, cook another minute. Add rice, mix well and cook another minute.
- Add water, bullion (be sure it dissolved well) and remaining sazon, scraping up any browned bits from the bottom of the pot.
- Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (you could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes. Fluff with a fork and eat.
Notes
Adapted from Arroz Con Pollo, Lightened Up