Arroz Con Pollo (Cuban Chicken) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This has tons of flavor! Ingredients:
6 chicken drumsticks (skin left on or off) |
6 chicken thighs (skin left on or off) |
salt and pepper |
1 -2 teaspoon dried oregano, divided |
2 teaspoons dried chili pepper flakes (or to taste) |
2 -3 tablespoons oil |
2 tablespoons fresh lime juice |
2 large onions, chopped |
1 small green bell pepper, chopped |
2 tablespoons chopped fresh garlic |
1 -2 teaspoon ground turmeric |
3/4 teaspoon cumin |
1 1/2 cups rice, uncooked |
1 cup diced cooked ham |
2 1/4 cups chicken broth |
1 (14 ounce) can diced tomatoes, undrained |
1/2 cup frozen green pea, thawed |
1 cup chopped pimento stuffed olive |
Directions:
1. Sprinkle chicken with salt and pepper, and 1 tsp oregano.
2. Heat oil in a large Dutch oven oven medium-high heat.
3. Season chicken pieces with salt and pepper.
4. Add in the chicken and brown on all sides.
5. Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
6. Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
7. Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
8. Stir in the rice and ham, cook 1 minute; increase heat to medium.
9. Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
10. Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
11. Season with salt and pepper to taste.
12. Stir in the peas; cover and cook for 3 minutes.
13. Remove from the heat; let stand uncovered for 5 minutes.
14. Sprinkle with olives.
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