Ingredients: |
Ingredients: 2 tsp salt
1 tsp garlic powder
1/2 tsp dried cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 TBS vegetable oil
1 onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 tsp salt
1 1/2 c. long-grain rice
2 cloves garlic, finely diced
2 c. low-salt chicken stock
1 can of diced tomatoes
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Directions: |
Directions:Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, until softened about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold .
Meanwhile, combine the stock,canned tomato and remaining teaspoon salt in a medium bowl to create the stock mixture. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving. |
This recipe for Arroz Con Pollo "Chicken with Rice" is from