Arroz Con Pollo


We eat a lot of chicken. I've known about arroz con pollo for years and I have absolutely no good reason for not making it before.

Arroz Con Pollo
Source: Cassie Craves, adapted from Mocha Me
Servings: 4
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    • 4 slices bacon
    • 3 boneless, skinless chicken breasts
    • 1 small yellow onion, diced
    • 1 large green pepper, diced
    • 4 cloves, garlic, minced
    • 2 tsp. olive oil 
    • 2 cups low-sodium chicken broth
    • 1 15 oz. can diced tomatoes
    • 1 cup frozen peas, thawed
    • 1 cup uncooked rice (quick cooking)
    • 1/2 tsp. paprika
    • 1/2 tsp. oregano
    • 1/2 tsp. garlic powder
    • 1/2 tsp. cumin
    • 1 tbs. cilantro
    • salt and pepper to taste
1. Cook the bacon and once cooled, crumble.
2. Season the chicken with paprika, oregano, garlic power, cumin and salt and pepper. Heat a large skillet over medium heat.
3. Brown the chicken for 6-8 minutes on each side until the outside is cooked. Remove the chicken from the pan and set aside.
4. Add the olive oil to the pan. Then add the onion and green pepper and cook for 8-10 minutes until soft. Add the garlic, diced tomatoes (and juice), chicken broth, and rice. Stir until everything is well combined.
5. Return the chicken to the pan. Reduce the heat to low and cover. Cook for 20-25 minutes or until the chicken has cooked through and the liquid has almost completely evaporated, stirring occasionally to make sure nothing is sticking to the pan.
6. Add the peas and cook 1-2 minutes more until they are warmed through.
7. Plate the chicken and rice mixture and top with crumbled bacon and cilantro.

Tom and I both thought this was really good but needed a bit more flavor in the Spanish direction. Next time I'm going to add a diced jalapeno and substitute the spices with some Sazon Goya. This also tastes great reheated, as we had leftovers that I had for lunch the next day.

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