Arroz con Pollo

Ingredients

  • ¼ cup seeded and chopped poblano chile (about 1 small)
  • 1 ½ cups chopped celery (about 6 stalks)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 6 garlic cloves, minced
  • 2 cups chopped sweet onion (about 2 medium)
  • 1 tablespoon olive oil
  • ¼ cup water
  • + 5 more ingredients
    • 6 (5-ounce) chicken thighs, skinned
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon rubbed sage
    • ½ teaspoon salt
    • 1 ¼ cups uncooked jasmine rice

1. Combine first 3 ingredients; sprinkle evenly over chicken thighs. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside. 3. Add onion, celery, and poblano to pan; cook 6 minutes. Add g...

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