Arroz con Pollo (Chicken with Rice) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup fresh lemon juice |
1 teaspoon salt |
1 teaspoon dried oregano |
1/8 teaspoon bijol seasoning |
6 chicken drumsticks (about 1 1/2 pounds), skinned |
6 chicken thighs (about 2 pounds), skinned |
4 garlic cloves, minced |
2 cups uncooked valencia rice or other short-grain rice |
2 teaspoons olive oil, divided |
2 1/2 cups fat-free, less-sodium chicken broth |
3 tablespoons commercial sofrito (such as goya) |
1/2 teaspoon bijol seasoning |
1/2 teaspoon saffron threads (optional) |
1/2 cup frozen petite green peas, thawed |
1 (7-ounce) jar sliced pimiento, drained |
Directions:
1. To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.
2. To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.
3. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.
4. Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.
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