Arroz con pollo
From mrgresch 15 years agoIngredients
- 6 oz Mexican style chorizo shopping list
- 1 cup of diced onion shopping list
- 1 poblano chopped into 1 in pieces shopping list
- 3 cloves garlic chopped shopping list
- 1 32 oz can whole tomatoes with juice shopping list
- 1 tsp saffron shopping list
- 1 tsp Mexican oregano shopping list
- 1 tsp Mexican cumin shopping list
- 3 fresh jalapenos diced shopping list
- 2 cups of converted rice shopping list
- 2 chicken thighs skin on shopping list
- 2 drumsticks skin on shopping list
- 2 wings skin on shopping list
- 1 cup frozen peas shopping list
- 4 TBS olive oil shopping list
- 1/2 cup pitted Spanish olives shopping list
- 3 cups of chicken stock shopping list
How to make it
- In a stock pot add 1 TBS olive oil on med heat and saute chorizo until it starts getting crispy, around 5 minutes. Add the onion,poblano and jalapeno and saute for 5 minutes. Add the rice and cook for 3 minutes coating rice as good as possible. Remove from pan and set aside. In the same pan heat 2 TBS olive oil and saute chicken pieces on med heat for 4 minutes on each side turning once. Add the tomatoes, cumin, oregano, stock, garlic, chorizo mixture turn up heat to high and bring to a boil ( stir it a few times during this time). Add the saffron. Cook in oven at 350 for 20 minutes then add the olives and peas and stir it a few times then put back into oven for another 5-10 minutes or until rice is done.
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