Arroz con Pollo I


Arroz con Pollo I (Chicken with Rice) 8 chicken thighs, rubbed with spices (Spice Rub recipe follows) 3 tablespoons olive oil 1 medium onion, chopped 1 cup uncooked long-grain rice 1 cup low-salt chicken broth 1/2 cup roasted red pepper, chopped 1 (14.5-ounce) can plum tomatoes, chopped 3/4 cup canned black beans, rinsed 1 (15-ounce) can baby corn, drained 1/4 teaspoon salt 2 tablespoons fresh cilantro, chopped 1/4 cup sour cream for garnish 1 avocado, sliced for garnish cilantro sprigs Spice Rub: 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper


Over Medium Heat In Heavy 4-quart Pot With Cover, Heat 2 Tablespoons Olive Oil. Saute Chicken, Turning Frequently, Until Golden Brown On All Sides, About 5 Minutes. Remove Chicken And Set Aside. Add Remaining Tablespoon Of Oil To

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