*Inspired* Arroz Con Pollo | Typhanie Cooks

Typhanie Cooks

Name: *Inspired* Arroz Con Pollo
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Cuisine: Latin
Ingredients: Chicken Thigh; SIGNATURE SELECTS Black Pepper, Ground; Knorr Cube Bouillon Chicken; Organic Potted Oregano; Hot House Red Bell Peppers; McCormick Ground Cumin; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Tomoto Paste, Product; Goya Sazón Seasoning, with Coriander & Annatto; Napoleon Co. Grille Garlic Cloves; Morton Iodized Salt, 26 Ounce; Cebollitas Bunch; El Mexicano Adobo Seasoning Mix; Bluebonnet Nutrition Vegetable Oil Sticks; Kitchen Basics Chicken Bone Broth; Mahatma Rice, Long Grain, Yellow

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Inspired Arroz Con Pollo

Serves 625 mins prep50 mins cook

*Inspired* Arroz Con Pollo I say “inspired” because it’s missing some ingredients that would make it authentic to any particular Hispanic country, but the foundational flavors are there 👌🏾

0 servings

What you need

cup chicken thigh

tsp black pepper

chicken bouillon cube

tsp oregano

red bell pepper

tsp ground cumin

cup water

tbsp tomato paste

Goya Sazón Seasoning, with Coriander & Annatto

tsp sazon completa seasoning

clove garlic clove

tsp salt

onion

tbsp adobo seasoning

Bluebonnet Nutrition Vegetable Oil Sticks

tbsp vegetable oil

cup chicken broth

cup long grain rice

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Instructions

Season chicken with 1 tbsp neutral oil, 1 tbsp adobo, 1 1/2 tsp sazon, 1 tsp salt, 1/2 tsp black pepper, and 1 chicken bouillon cube. Sear chicken on medium-high heat for 7-8 minutes per side, then remove from the pot. Lower heat to medium. Add 2 tbsp neutral oil, 4 tbsp sofrito, 1 diced small onion, 4 minced garlic cloves (or mashed into paste), and 1/2 diced red bell pepper to the pot. Stir in 2 tbsp tomato paste, 1/2 cup chicken broth, 2 cups rinsed parboiled long-grain rice, 1/2 tsp cumin, 1 tsp oregano, and 3 cups water. Return the chicken to the pot. Cover and finish cooking on low heat for 35 minutes. Enjoy!

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