Arroz Con Pollo

Cook Time: 40 minutes Servings: Yield: 4 servings Source:

Ingredients

2 pounds skin-on bone-in chicken thighs and drumsticks

kosher salt

freshly ground black pepper

2 teaspoons olive oil

1 small yellow onion diced

1 red bell pepper stemmed, de-seeded, and diced

1 yellow bell pepper stemmed, de-seeded, and diced

3 large garlic cloves, finely chopped

1 tablespoon ground cumin

1 teaspoon garlic powder

1/8 teaspoon cayenne powder

1 tablespoon tomato paste

1 1/4 cups long-grain white rice, rinsed

2 1/4 cups low-sodium chicken stock

1 cup frozen peas

1/4 cup chopped fresh cilantro, plus more for garnishing

lemon wedges, for serving

Directions

Season the chicken with kosher salt and black pepper. Over medium-high heat, heat the olive oil in a large skillet.

Add the chicken to the skillet, skin-side down, and cook for 5-7 minutes. The chicken should be golden brown when done. Each side of the chicken should be cooked evenly. When done, place the chicken on a plate and set it aside.

Add the onions and bell peppers to the skillet. Sprinkle with 1/2 teaspoon of kosher salt. Saute the veggies for 6-8 minutes over medium heat. Stir frequently until the vegetables soften.

Add the garlic, spice mixture, and tomato paste to the pan and stir to combine. Cook until fragrant. Stir the rice and toast, stirring continuously for 15-30 seconds.

Roughly spread the rice mixture into an even layer with a spoon. Place the chicken over the rice mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Cook for 22-25 minutes until the rice has absorbed the liquid and the chicken is completely cooked through.

Uncover and place the frozen peas in an even layer. Remove from heat and cover. Allow the mixture to sit for another 5 minutes.

Garnish with chopped cilantro and serve!