Arroz Con Pollo Chicken Rice
From werblondz 16 years agoIngredients
- 1 pkg chicken thighs shopping list
- cilantro to tase shopping list
- roasted garlic to taste shopping list
- pepper and salt to tase shopping list
- chicken broth to cover chicken shopping list
- 3 cups white instant rice shopping list
- 3 cups reserved broth from chicken shopping list
- 1 yello pepper cut into strips shopping list
- 1 orange pepper cut into strips shopping list
- 1 small to medium onion shopping list
- 1/4 cup ketchup shopping list
- green olives and kalamata olives pitted about 1/4 cup shopping list
How to make it
- Simmer chicken in broth with cilantro, garlic and salt and pepper until thighs are cooked in covered pan, leaving skin on for flavor. Remove chicken from broth mixture and cool in a plate, reserve 3 cups broth for cooking the rice. Meanwhile saute peppers and onions in a tbs of olive oil or butter in a seperate pan. When just tender add ketchup to pan and mix well until incorporated with peppers and onions. Pick meat off of cooled chicken thighs and set aside while preparing instant rice in chicken pan. Add 3 cups broth and 3 cups rice to pan bring to boil, remove from heat and cover and fluff with a fork after standing for about 5 minutes. Add chicken, pepper mix and olives to rice and toss togehter over low heat until olives are heated through. Top with additional cilantro before serving. Delish!
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