This is a great one- pot meal. Arroz con Pollo is a chicken and rice dish infused with olive oil, saffron and tomato sauce. This is definitely something you can bring to the table family style and let everyone serve themselves.
½ cup of Spanish olive oil
¼ cup of tomato sauce
8 chicken thighs, skin removed or combination of thighs and drumsticks
1 packet of Goya Seasoning
1/8 teaspoon of saffron (powdered)
2 ½ cups of chicken stock
1 small red onion, chopped
1 large red bell pepper, chopped
1 cup of frozen sweet peas
3 cloves of garlic, minced
1 cup of long grain rice
½ cup of fresh chopped cilantro
1/2 teaspoon of salt
1/2 teaspoon of crushed black pepper
In a small bowl, pour in the 2-½ cups of chicken stock. Add the saffron. Set aside.
Sprinkle the chicken with the goya seasoning and pepper.
Bring a large saucepan to medium high heat, add the olive oil and place the chicken thighs into the heated oil. Cook the chicken until lightly browned on both sides. Add the red onion, red bell pepper and garlic. Cook for 2-3 minutes.
Add the tomato sauce,chicken stock, and salt.
Cover the mixture and cook for 20-25 minutes. Add the 1-cup of rice. Cover and cook the rice and chicken on a simmer for another 25 minutes or until most of the liquid has evaporated. Sprinkle in the frozen green peas and cook for an additional five minutes. Garnish with fresh cilantro and serve.
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