Arroz con Pollo

Ingredients

  • 1 teaspoon(s) hot smoked paprika
  • 4 Roasted Deviled Chicken Thighs
  • Kosher salt and freshly ground pepper
  • 0.5 teaspoon(s) ground cumin
  • 1.5 cup(s) low-sodium chicken broth
  • 0.5 teaspoon(s) ground cumin
  • 0.5 cup(s) frozen baby peas
  • + 14 more ingredients
    • 1 teaspoon(s) hot smoked paprika
    • 2 tablespoon(s) extra-virgin olive oil
    • Kosher salt and freshly ground pepper
    • 1.5 cup(s) low-sodium chicken broth
    • 1 teaspoon(s) dried oregano
    • Chopped cilantro and lime wedges
    • 1 medium onion
    • 1 cup(s) basmati rice
    • 1 medium onion
    • 4 Roasted Deviled Chicken Thighs
    • 2 tablespoon(s) extra-virgin olive oil
    • 1 cup(s) basmati rice
    • Chopped cilantro and lime wedges
    • 1 teaspoon(s) dried oregano

In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally until tender, about 6 minutes. Add the smoked paprika, oregano and cumin and cook for 1 minute, until fragrant. Add the chicken broth, rice and chicken meat, bring to a boil, cover and simmer...

View full recipe at Food & Wine

Comments

Variations on Arroz con Pollo

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