Arroz con Pollo

Name: Arroz con Pollo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basmati rice; 2 bay leaves; 2 Tbsps chopped fresh cilantro; 2 Tbsps chopped fresh flat-leaf parsley; 3 garlic cloves, chopped; 1 green bell pepper, cored, seeded, and chopped; 1 teaspoons ground Espelette pepper, cayenne pepper, or hot paprika; 4 servings Hot sauce, such as Crystal, to taste; 4 servings Kosher salt and freshly ground black pepper to taste; 710 milliliters store-bought low-sodium broth; 3 Tbsps olive oil; 3 jarred piquillo peppers, sealed and chopped, or 1 red bell pepper, cored, seeded, and chopped; 2 Roma (plum) tomatoes, halved, seeded, and chopped; 1 teaspoons saffron threads; 1 teaspoons small packet Sazón seasoning; 237 milliliters plain whole-milk yogurt for serving; 907 grams bone-in, skin-on chicken thighs (about , rinsed and patted dry; 2 Tbsps tomato paste; 1 yellow onion, finely chopped

Need a gluten free main course? Arroz con Pollo could be an awesome recipe to try. This recipe makes 4 servings with 786 calories, 43g of protein, and 44g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have hot sauce, saffron threads, olive oil, and a few other ingredients on hand, you can make it. To use up the skim milk yogurt you could follow this main course with the Coffee Coconut Milk Ice Cream as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side.

Ingredients you will need

Salt And Pepper

Chicken Thighs

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate and set aside.

Drain half the oil from the pan and return the pan to the heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.

Ingredients you will need

Tomato Paste

Bell Pepper

Bay Leaves

Piquillo Pepper

Tomato

Garlic

Onion

Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes.

Ingredients you will need

Saffron

Rice

Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.

Ingredients you will need

Chicken Thighs

Chicken Stock

Hot Sauce

Whole Chicken

Pepper

Rice

Salt

Equipment you will use

Broiler

Frying Pan

To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate.

Ingredients you will need

Bay Leaves

Cilantro

Parsley

Rice

Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.

Ingredients you will need

Hot Sauce

Lime Zest

Yogurt

Equipment you will use

Frying Pan

5 Sazón Packets

I embrace certain store-bought "prepared foods," such as Sazón. It's all about umami, or monosodium glutamate (MSG). Sazón mixes are packets of dried seasoned salt sold in supermarkets (Goya is the most familiar brand) and are used in Latin American cooking. The general ingredients are equal parts ground coriander, cumin, paprika, garlic powder, and salt—a great flavor punch. You can make it at home, but I typically use the prepared version.

Ingredients you will need

Punch