Cochiti Arroz con Pollo

Cochiti Arroz con Pollo
Photo by James Carrier


  • 2 cans (7 oz. each) whole green chilies (see notes)
  • 1 ¼ cups long-grain white rice
  • 6 chicken thighs, with or without skin (about 2 lb. total), rinsed and patted dry (see notes)
  • 2 tablespoons salad oil (if using skinned chicken; otherwise omit)
  • 8 cups lightly packed rinsed spinach leaves (about 8 oz.)
  • 5 tablespoons chopped fresh mint leaves
  • ¼ cup pine nuts
  • + 4 more ingredients
    • 2 tablespoons chili powder
    • Salt and pepper
    • 7 cups fat-skimmed chicken broth
    • 1 onion (about 8 oz.), peeled and chopped

1. In a 6- to 8-quart pan over medium heat, stir pine nuts until lightly toasted, 2 to 3 minutes; pour from pan. 2. If using skinned chicken, pour oil into pan and turn heat to medium-high. When pan is hot, add thighs, skin side down, in a single layer (brown in batches if they don't all fit); tu...

View full recipe at My Recipes


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