Arroz Con Pollo

Arroz con Pollo

 

 

 

Prep time: 10 Min- Cook time: 45 Min - Total time: 55 Min

 

 

Ingredients

 

• 3 lbs. chicken thighs and or legs, skin on

• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 zucchini, cut into quarters

• 3 tbsp olive oil

• 1/2 cup flour
• 1 tsp salt, pepper, paprika
• 2 cups medium or long grain rice
• 3 cups chicken stock
• 1 cup diced tomatoes, strained
• 1 tsp Mexican oregano

 

Instructions

 

1. Measure and have all the ingredients ready to work with ahead of time.
2. In a mixing bowl, combine the stock, tomatoes, salt and oregano. Mix well and set aside.
3. In a bag or a bowl, place the flour, salt, pepper, paprika. Place the rinsed chicken pieces in the bag or bowl, and shake to coat the chicken in the seasoned flour mixture.
4. Using a 10" skillet, on medium heat. Add 3 tbsp of olive oil. Place the dredged chicken in the pan and begin to brown by cooking on each side for about 5 minutes. Remove the chicken to a plate and cover.
5. Add the rice to the pan, adding a tbsp more of olive oil if needed. Stir frequently (about 3-4 minutes) until the rice begins browning, then add the onions and the garlic and continue to cook another 3-4 minutes.
6. Place the chicken back into the pan on top of the rice. Pour the broth mixture over into the pan, bring to a simmer, reduce the heat to low and cover. At this point you could finish in the oven at 350 for 30 minutes.
7. Additional: You could add 1/2 cup frozen peas (optional).

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Notes:

 

Amazing flavors, mix up Taco Tuesday with this.

 

 

 

All Photographs Copyright Tink's Kitchen and JSGrey