Arroz Con Pollo, Mexican Chicken and Rice
A one pan Mexican chicken and rice recipe that's big on flavor.
Servings 6
Calories 495kcal
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs 6-8 thighs, depending on size
- salt and fresh ground pepper to taste
- 1 cup smoked ham steak cut into 1/4-inch dice
- 1 cup sweet onion chopped
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 15 1/2 ounce canned tomatoes undrained
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 cup rice preferably long-grain
- 2 tablespoons chopped fresh cilantro
- 1/2 cup chopped green olives
Instructions
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with salt and pepper. Cook the chicken, turning, until well browned, about 10 minutes in all.
- Remove chicken to a sheet pan and heat oven to broil.
- Pour off all but 2 tablespoons of the fat from the frying pan.
- Reduce the heat to moderately low. Add onion and bell peppers to the pan and cook stirring occasionally until tender. About 5 minutes. Add garlic to the pan and cook until fragrant. Add ham and cook for two minutes, stirring occasionally.
- In the meantime, broil the chicken thighs, skin side up for about 1 - 1 1/2 minutes to further crisp the skin.
- Add the tomatoes, tomato paste and broth, and bring to a simmer. Stir in the rice and add the chicken thighs, snuggling them into the rice mixture.
- Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 25-30 minutes. Sprinkle with chopped cilantro and green olives.
- Serve with lime wedges.
Notes
10 min Cook Time: 50 min Servings: Serves : 4 Source: foodandwine.com
Nutrition
Calories: 495kcal | Carbohydrates: 36g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1172mg | Potassium: 815mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1581IU | Vitamin C: 77mg | Calcium: 58mg | Iron: 3mg