Adobo-seasoned chicken simmered with rice, peppers, and peas for a traditional arroz con pollo that’s hearty, comforting, and full of flavor.
Ingredients
Serves Makes 1/2 hotel pan (about 6 to 8 servings)
- 3/4 cup Cilantro, chopped, fresh
- 1 each Bell Pepper, green, medium, seeded and chopped
- 1 each Onion, white, medium, chopped, divided
- 3 cups Chicken Stock
- 8 each Chicken Thighs, boneless, skinless
- 2 tbsps Lawry's ® Adobo Seasoning , divided
- 1 tbsp Vegetable Oil
- 1 each Bell Pepper, red, medium, seeded, small dice
- 2 cups Medium-grain White Rice, rinsed
- 1 1/2 tsps McCormick Culinary ® Cumin, Ground
- 1 tsp McCormick Culinary ® Paprika, Smoked
- 14 oz Tomatoes, diced, canned, undrained
- 1/2 cup Green Olives, pimento-stuffed, sliced (optional)
- 3/4 cup Peas, frozen, thawed
Procedure
Prep
- Heat oven to 350°F. Place cilantro, green pepper, and 1/2 of the onion in food processor. Process until finely chopped, scraping down sides of bowl as needed. Set aside.
- In a saucepot, bring stock to simmer. Pat chicken dry. Sprinkle with 1 tbsp. of the Adobo Seasoning. Heat oil in oven-proof skillet or Dutch oven on medium heat. Add chicken; sear until all sides are golden brown. Remove from skillet.
- Add remaining onion and red bell pepper to pan. Sauté 3 minutes until softened. Stir in rice and remaining 1 tbsp. Adobo Seasoning, cumin and smoked paprika. Sauté just until rice is translucent. Add cilantro mixture and briefly cook until fragrant.
- Transfer rice mixture to half hotel pan. Add diced tomatoes, warmed chicken stock, olives (if using), and chicken (including any juices). Cover tightly with aluminum foil.
- Bake 22 to 25 minutes. Remove from oven and let stand 10 minutes, covered. Fluff rice with fork; stir in peas. Serve rice topped with chicken. Garnish with cilantro.
- Recipe type: Entrees
- Cuisine: Latin American
