You really can't beat Arroz con Pollo as a one-pot dinner -- with minimal effort you get a savory meal that is much better than takeout! Here's how to make it....
I'm in the habit of brining chicken nearly everytime I cook with it, but keep in mind this step is optional if you want a faster version. For this batch I brined 5 bone-in chicken thighs in 2 quarts of cold water with 1/2 cup Kosher salt dissolved in it.
While the chicken is brining I usually put the tomatoes in the oven to roast. This will sweeten them up just a bit before we blend them into the sauce.
When you feel the hangry coming on, remove the chicken from the brine and pat it dry. Brown the chicken on both sides in a deep skillet in a big glug of oil. I usually brown it skin side down first.
As the chicken browns you can build the tomato-jalapeno mixture. Add the following ingredients to a blender and combine well: the roasted tomatoes 1/2 small onion 1 jalapeno 2 garlic cloves
Once the chicken is browned you can remove the thighs from the pan, setting them aside. Add 2 cups rice to the same pan and let it cook over medium heat.
When the rice starts to turn light brown you can add the tomato-jalapeno mixture from the blender. Cook for a couple minutes and add: 3 cups stock 1 tablespoon Mexican oregano 1/4 teaspoon cumin (optional) black pepper salt (optional)
Add the chicken pieces back to the pan, bring to a boil, then cover and reduce heat to a simmer (low on my stove). Let simmer for 20-25 minutes or until all the liquid is absorbed by the rice.
20-25 minutes later you will have a batch of goodness that looks like this:
Yum!! Serve your chicken over a bed of the UNREAL rice and all is well in the world for a few minutes. Click the 'Get the recipe!' button below to see the full instructions. Enjoy!!