Arroz con Pollo with Apples

Arroz con Pollo with Apples
Photo by Beatriz Da Costa


  • 3 cloves garlic, minced
  • 1 14 -ounce can diced tomatoes
  • 1 tablespoon paprika
  • 2 cups chicken broth
  • 1 teaspoon black pepper
  • ¼ teaspoon fresh flat-leaf parsley, chopped
  • 6 tablespoons olive oil
  • + 8 more ingredients
    • 1 teaspoon kosher salt
    • 8 boneless, skinless chicken thighs
    • 1 cup long-grain converted rice
    • 2 large tart unpeeled apples, such as Granny Smith
    • 1 medium onion, diced
    • 1 yellow pepper, coarsely chopped
    • 1 green pepper, coarsely chopped
    • ¼ teaspoon red pepper flakes

Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside. Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the...

View full recipe at My Recipes


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