Starting about a month ago, my boyfriend, our friend Ed, and myself have been doing Sunday night dinners together, and we have been making some pretty delish stuff! I haven’t posted any recipes because I’m usually in the mood to just have some wine and eat everything, rather than take pictures.
But this Arroz con Pollo was such a hit, and soo simple that I thought I’d toss it up. The original recipe is from ACozyKitchen.
The flavour in this dish was phenomenal. The final product reminded me of a paella, and I think it’s supposed to be a cross of the two.
Arroz con Pollo
- 2 tablespoon olive oil
- 4 chicken thighs (skin on)
- 4drumsticks (skin on)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 Roma Tomatoes, minced
- 1/2 red bell pepper, chopped
- 1 teaspoon cumin powder
- 1/2 teaspoon tumeric powder
- 3/4 teaspoon paprika
- 2 tsp red pepper flakes
- 1 3/4 cup (14 ounce bag) of a short grain rice (Valencia or even arborio rice is perfect)
- 5 chicken bouillon tablets boiled with 4-5 cups of water
In a large pot, heat oil over medium heat and add chicken, skin side down. Cook until browned, 5-8 minutes. Flip chicken pieces and cook for 4 more minutes. Remove chicken and transfer to a plate. Reduce heat to medium and saute onion for 5 minutes. Add garlic and cook for two minutes. Toss in tomato and red bell pepper, and finally add in spices and salt. Mix thoroughly to evenly combine.
Pour in rice, mix thoroughly with tomato mix, and place chicken on top. Fill pot with chicken stock/bouillon until the rice is just covered. Bring to a simmer, then reduce to low and cover with a lid. Cook for 50 minutes, adding more chicken stock/bouillon when needed until done.
The chicken will fall off the bone when its ready, and there should be no obvious broth (everything should be absorbed into the rice).