In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. ![]() Combine rice, onion, green pepper and parsley spoon into pan. Or, reheat on the stovetop in a covered pan over medium heat, stirring occasionally, until chicken and rice are heated through. Combine garlic salt, celery salt and paprika sprinkle over chicken. ![]() Reheat, covered, in an oven-safe dish at 350☏ until chicken and rice are heated through, about 45 minutes. Cool, then freeze in freezer-safe containers or zip top bags.ĭefrost the arroz con pollo in the refrigerator. Substitute boneless, skinless thighs or chicken breasts for the bone-in, skin-on chicken thighs.įrozen arroz con pollo freezes well.Cover the dish with a Mexican cheese such as queso fresco or queso crema.Substitute picante sauce for the tomatoes.Add the chicken, skin side down and cook until browned, 4-5 minutes. Instead of fresh tomatoes, use regular canned diced tomatoes or ones with green chilies. Season your chicken to taste with Kosher salt and black pepper. ![]() Pat the chicken dry with paper towels and rub them well with the taco seasoning on both sides, then add them to the pan. Cook for 5 minutes, or until rice is tender. Add the tomatoes, broth, peas, garlic powder and turmeric, if using. Use different rice, such as jasmine or saffron-flavored rice (check the package, since the ratio of liquid to rice may be different). Heat olive oil in a large cast iron skillet over medium-high heat. Add the chicken, onions and bell peppers, and cook, stirring occasionally, until the chicken is browned, 3-5 minutes.As-is, this recipe is flavorful, but because there are so many variations of arroz con pollo throughout Latin America and Spain, this recipe is also customizable. This One Pot Spanish Chicken and Rice all cooks in one pot with a smoked paprika spice blend, chicken thighs, onions, carrots, garlic, tomatoes, and olives.
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