Arroz Con Pollo
Ingredients:
4 each Chicken thighs & legs
½ each Spanish onion, small diced
2 cup Long grain white rice
1 cup Water
1. jar. Saucy Classic Salsa
½ cup Fresh or frozen English peas
1 cup Sliced piquillo peppers
3 tbsp. Paprika
3 tbsp. Olive oil
T.T. Kosher Salt
T.T. Fresh black pepper
4 each Chicken thighs & legs
½ each Spanish onion, small diced
2 cup Long grain white rice
1 cup Water
1. jar. Saucy Classic Salsa
½ cup Fresh or frozen English peas
1 cup Sliced piquillo peppers
3 tbsp. Paprika
3 tbsp. Olive oil
T.T. Kosher Salt
T.T. Fresh black pepper
Directions:
- Season chicken with salt and pepper. Add oil and sauté in a medium Dutch oven or 12-14-inch sauté pan with lid. Cook until browned on all sides, remove and set aside.
- Add onions and slowly cook until tender and translucent. Add in the rice and stir to coat rice with onions and oil.
- Sprinkle in the paprika and cook for 2 minutes to coat well. Add the water, salsa and chicken back to the pot, stir together and then add in the sliced peppers and peas, bring to a simmer then cover for 20-30 minutes on low to medium heat.
- Remove lid and fluff with a fork, adjust seasoning with salt and pepper and fold in the sliced piquillo peppers, garnish with chopped cilantro