Arroz con Pollo

By nancystrini

Served as get-better comfort food for Tim after he got a stomach bug and threw up for the first time in 39 years. Go figure.

Ingredients

• 12 boneless, skinless chicken thighs
• 1/2 t salt
• 1/4 t freshly ground black pepper
• 1 1/2 t dried oregano, divided
• 1 T vegetable oil
• 2 T fresh lime juice
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 3/4 t ground cumin
• 1 1/2 cups Arborio rice OR yellow rice uncooked
• 1/2 cup diced ham
• 2 1/4 cups fat-free, less sodium chicken broth
• 1 14.5 oz. can diced tomatoes, undrained
• 1/2 cup frozen petite peas, thawed
• use 1 t turmeric to color white rice if that's what you use

Details

Servings 6
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Sprinke chicken with salt, pepper and 1 t of the oregano. Heat oil in Dutch oven over medium-high heat. Add chicken, cook 8 minutes, browning all sides. Remove chicken from pan, drizzle with lime juice. Cover and keep warm.

Add onion, green pepper, and garlic to pan. Cover and reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 t oregano, turmeric if using, and cumin; cook 1 minute, stirring constantly. Stir in rich and ham; cook 1 minute.

Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken, nestling into rice mixture.

Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Stir in peas, cover and cook 3 minutes. Remove from heat and let stand, uncovered, for 5 minutes.