Provided by Richard Blais
Categories Chicken Rice Kid-Friendly Dinner Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 20
Steps:
- 1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
- 2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
- 3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
- 4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
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#time-to-make #course #cuisine #preparation #north-american #main-dish #mexican #4-hours-or-less
Mercyola Alayomini
[email protected]This was the worst arroz con pollo I've ever had. The chicken was dry and the rice was undercooked. I would not recommend this recipe to anyone.
Scott Guthrie
[email protected]I've made this recipe several times and it's always a hit. It's easy to make and the flavor is amazing. I highly recommend it!
Julie Riederer
[email protected]The flavor was great, but the chicken was a little tough.
Mumbejja Janat
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. I will definitely be making it again.
YT_viktor69
[email protected]This recipe was a disaster. The chicken was overcooked and the rice was mushy. I followed the instructions exactly, so I'm not sure what went wrong.
rana saddain
[email protected]Amazing!
Tohen islam
[email protected]The chicken was a bit dry, but the rice was flavorful.
laguerre valcin
[email protected]This was my first time making arroz con pollo, and it turned out great! The instructions were easy to follow, and the dish came out looking and tasting just like the pictures. I will definitely be making this again.
Raj Poot
[email protected]I'm not a huge fan of arroz con pollo, but I have to say, this recipe was pretty good. The chicken was cooked perfectly, and the rice was fluffy and flavorful. I also liked the addition of the vegetables, which added a nice touch of freshness. Overal
Jeremiah Watson
[email protected]This arroz con pollo was a hit with my family! The chicken was tender and juicy, and the rice was flavorful and fluffy. I especially loved the addition of the sofrito, which gave the dish a delicious depth of flavor. I will definitely be making this