Arroz Con Pollo

 Arroz Con Pollo literally means rice with chicken.  It's a Spanish dish that, depending on what region, can traditionally be cooked with saffron, green olives, pimentos or red peppers, etc. I make it different ways, depending on my mood (& the ingredients on hand).  This time I used peas & corn, 2 of my family's favorites!  It's all cooked in one pot which makes for easy clean up too. 

 Ingredients:

4 Boneless, Skinless, Chicken Breasts

1/2- 3/4 Cup All Purpose Flour

1 tsp Paprika

2 tsp Adobo Seasoning (plus more to taste)
2 cups Long Grain Rice

1 medium Yellow Onion

2 Garlic Cloves
1 tsp dried Oregano

5 cups of Chicken Broth

1 tbsp (heaping) Tomato Paste

1/2-1 cup (each) Frozen Peas & Corn

Olive Oil

Salt & Pepper

Fresh Chopped Parsley

Directions:

Cut the chicken breasts in half, diagonally so they are the same size.  You could use any chicken that you'd like in this dish.  You can use thighs or your could use a combination of white & dark meat.  You can even leave the skin & bones on if you'd like, just adjust the seasoning measurements accordingly.

 In a large zip lock type bag, add the flour, Adobo Seasoning & Paprika.  (If you don't know what Adobo Seasoning is look here.)  Toss to mix, then add the chicken pieces & toss well to coat.  In a large dutch oven or skillet that can be covered, add 2-3 tbsp of olive oil.  Heat the oil to medium- high heat & add the chicken. 

Brown the chicken on both sides, then remove & reserve the chicken on a plate. 

 Add the 2 cups of rice to the pan & brown, adding more olive oil if necessary. 

 When the rice starts to brown, add the chopped onion & saute until soft, adding the minced garlic for the last 1-2 minutes.  If you want to add bell peppers, this is where you do that too. 

 When the onion & garlic are soft, add in the chicken broth & tomato paste.  Stir to incorporate. 

 Add in the Oregano, Adobo Seasoning, salt & pepper to taste.  Don't be afraid of the Adobo, but do go light on the salt, as it's in the Adobo too! 

 Bring to a simmer & add the chicken back to the pot.  Cover & reduce the heat. 

 Cook covered for about 25 minutes, or until the rice is cooked.  Make sure you don't peek at it too much.  If you take the lid off the pot, the steam escapes & your rice won't cook! 

 After about 25 minutes, open the lid & test the rice & seasonings.  Adjust seasonings if needed then cover & continue to cook if the rice isn't done.  When the rice is slightly al dente add in the frozen veggies & some fresh chopped parsley.

 Gently fold in the veggies, cover & cook for another 10 minutes, just enough to warm the peas & corn. 

 To serve, top with a little more fresh parsley.

 A deliciously hearty, one pot meal!

This recipe will feed 4-6 people.