Arroz Con Pollo
1. In a large deep skillet or dutch oven, heat oil over medium heat until hot. Season both sides of chicken thighs with salt and pepper, then place skin side down into pot. Brown on both sides (about 4 minutes per side) then remove to a plate and set aside.
2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute or until fragrant. Stir in rice, being sure to coat it evenly in the oil.
3. Add seasoning mix, 3 cups of broth and chicken thighs. Stir and bring mixture to a boil. Reduce heat, cover and simmer until rice is tender and chicken is cooked through, about 20 minutes. If needed, add additional cup of stock if rice needs it.
4. Uncover, stir in frozen peas and olives. Recover and heat 5 minutes or until peas are warmed through. Remove from heat and enjoy!
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Directions
1. In a large deep skillet or dutch oven, heat oil over medium heat until hot. Season both sides of chicken thighs with salt and pepper, then place skin side down into pot. Brown on both sides (about 4 minutes per side) then remove to a plate and set aside.
2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute or until fragrant. Stir in rice, being sure to coat it evenly in the oil.
3. Add seasoning mix, 3 cups of broth and chicken thighs. Stir and bring mixture to a boil. Reduce heat, cover and simmer until rice is tender and chicken is cooked through, about 20 minutes. If needed, add additional cup of stock if rice needs it.
4. Uncover, stir in frozen peas and olives. Recover and heat 5 minutes or until peas are warmed through. Remove from heat and enjoy!