Simple Cuisine Menu Arroz con Pollo from College Inn :: Popular Recipes

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Arroz con Pollo from College Inn

"This comforting one-pot meal of aromatic rice and juicy seared bird comes collectively with the help of pantry staples and easy-to-locate spices."

Ingredients :

1 tablespoon vegetable oil
3 pounds bone-in, pores and skin-on fowl thighs
2 teaspoons floor cumin
1 1/four teaspoons salt
half teaspoon floor cayenne pepper
1 yellow onion, diced
1 purple bell pepper, diced
1 clove garlic, minced
1 half of cups raw lengthy-grain white rice
2 cups College Inn® Bold Chicken Stock
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
2/three cup frozen peas

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H

Heat oil in a 4- to five-qt. Heavy-bottomed saucepan or Dutch oven over medium-high warmth. Rub fowl throughout with cumin, salt and cayenne. Add half of the hen skin-aspect-down and brown five to six minutes in keeping with facet. Remove to a plate and repeat browning the remaining bird. Remove all but 1 Tbsp. Of fats from the pan.
Reduce warmness to medium. Add onion, bell pepper and garlic and cook dinner five minutes or until softened. Add rice and prepare dinner till fragrant and toasted smelling, about 2 mins. Stir in broth and tomatoes and bring to a simmer. Return hen to pot, along side any juices on the plate.
Cover and reduce heat to medium-low. Cook about 25 minutes till rice is gentle, most of the liquid is absorbed, and chicken is cooked through (not crimson internal and 165 degrees F). Remove from warmth, sprinkle with peas, and allow stand, included, five mins before serving.

Notes :

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