Arroz con Pollo
Servings: 6
Ingredients:
For the Pollo:
- 1 1⁄2 lbs Skinless Chicken Thighs, about
- 6 thighs
- 1 lime, juiced
- 3 TBSP Olive Oil
- 1 TBSP Latin Nights
- 1 tsp Kosher Salt
For the Arroz:
- 1 Onion, small-diced
- 1 Red Bell Pepper, small-diced
- 1 tsp Kosher Salt
- 1 Cup Tomato Sauce
- 2 1⁄2 Cups Chicken Stock
Garnish:
- 6 oz Cooked Peas
- 8 Spanish Queen Olives, quartered
![Arroz con Pollo](http://mustardseedseasonings.com/cdn/shop/articles/Arroz_con_Pollo.jpg?v=1686963321)
Instructions
Step 1:
For the chicken, season with 1 TBSP Latin Nights Seasoning, 1 TBSP Olive Oil, 1 tsp Salt, and lime juice. Let sit while you dice vegetables.
Step 2:
In a heavy soup pot, brown chicken in two batches using about 1 TBSP Olive Oil. Let brown for 3 minutes on each side.
Step 3:
Remove chicken and add onions, bell peppers and 1 tsp kosher salt. Sweat vegetables over medium-high heat for about 5 minutes.
Step 4:
Add tomato sauce and stir.
Step 5:
Add chicken stock and 1 TBSP Latin Nights Seasoning.
Step 6:
Add rice and carefully nestle thighs over rice. Bring to a quick boil, cover and let simmer on low for 25 minutes at least or until chicken is cooked through. (Do not lift the lid until at least 25 minutes.)
Step 7:
Remove from heat and let sit for 5 minutes before serving. Garnish with peas and olives. Serve with a simple salad and crusty bread.