Chicken with Rice (Arroz con Pollo)

Chicken with Rice (Arroz con Pollo)
Photo by Leigh Beisch

Ingredients

  • 1 ½ cups long-grain white rice
  • 1 ¾ cups (9 oz.) frozen corn kernels
  • 2 cups fat-skimmed chicken broth
  • 8 chicken thighs (about 6 oz. each)
  • 1/3 cup chopped fresh mint leaves
  • 3 cloves garlic, peeled and minced
  • Salt
  • + 5 more ingredients
    • 2 fresh jalapeño chiles (1 1/2 to 2 oz. total), rinsed, stemmed, and thinly sliced
    • About 1 tablespoon vegetable oil
    • 1 can (14 oz.) stewed tomatoes
    • 1 tablespoon chili powder
    • 1 white onion (8 oz.), peeled and chopped

1. Remove skin from chicken. Trim off and discard excess fat. Rinse chicken and pat dry. Rub chili powder all over pieces. 2. Set a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add oil and tilt pan to coat bottom. Add chicken in a single layer ...

View full recipe at My Recipes

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