Chicken with Rice (Arroz con Pollo)

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network