Arroz con Pollo 1
(Chicken with Rice)
There are probably as many variations of arroz con pollo—chicken with rice—as there are Latin cooks in the world. This is just one version using the rich meat of chicken thighs with the addition of black beans and baby corn.
3 tablespoons olive oil - divided use
8 chicken thighs, rubbed with spices
1 medium onion, chopped
2 cloves garlic, minced
1 cup uncooked long-grain rice
1 cup low-salt chicken broth
1/2 cup roasted red pepper, chopped
1 (14.5-ounce) can plum tomatoes with juice, chopped
3/4 cup canned black beans, rinsed
1 (15-ounce) can baby corn, drained
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
1/4 cup sour cream for garnish
1 avocado, sliced for garnish
Fresh cilantro sprigs
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
- Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Sauté chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
- Add remaining tablespoon of oil to pot. Stir in onion and garlic; sauté for 3 minutes, or until translucent.
- Stir in rice and cook for 2 minutes, stirring constantly.
- Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, baby corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes.
- Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender.
- Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.