ARROZ CON POLLO FROM COLLEGE INN

Arroz con Pollo from College Inn image

This comforting one-pot meal of fragrant rice and juicy seared chicken comes together with the help of pantry staples and easy-to-find spices.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
3 pounds bone-in, skin-on chicken thighs
2 teaspoons ground cumin
1 ¼ teaspoons salt
½ teaspoon ground cayenne pepper
1 yellow onion, diced
1 red bell pepper, diced
1 clove garlic, minced
1 ½ cups uncooked long-grain white rice
2 cups College Inn® Bold Chicken Stock
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
⅔ cup frozen peas

Steps:

Heat oil in a 4- to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.
Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return chicken to pot, along with any juices on the plate.
Cover and reduce heat to medium-low. Cook about 25 minutes until rice is tender, most of the liquid is absorbed, and chicken is cooked through (no longer pink inside and 165 degrees F). Remove from heat, sprinkle with peas, and let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 883.1 calories, Carbohydrate 69 g, Cholesterol 191.5 mg, Fat 38 g, Fiber 4.8 g, Protein 62.5 g, SaturatedFat 10.1 g, Sodium 1368.4 mg, Sugar 3.9 g