Chicken: Arroz con Pollo

By candicenava

Ingredients

• Rice:
• 3 Tbsp olive oil
• 3 lbs chicken thighs/breasts
• 1/2 C. flour
• salt
• pepper
• paprika
• 2 C. medium or long grain white rice
• 1 med yellow onion; chopped
• 1 garlic clove; minced
• 3 C. chicken stock
• 1 Tbsp tomato paste
• pinch of oregano
• 1 tsp salt
• Optional:
• frozen Peas
• Frozen carrots

Details

Cooking time 30mins

Preparation

Step 1

1) Heat 3 Tbsp olive oil in a large skillet on medium high heat. Dredge chicken in a bowl mixed with flour, salt, pepper, and paprika. Cook a few minutes until chicken is browned. Remove chicken from pan.

2) Add rice and stir a little, add olive oil, if necessary. Allow rice to brown; stir a little allowing all of rice to brown. Add onion and garlic. Cook until onions have softened, about 4 minutes.

3) Place chicken kin side up on top of rice. In a bowl mix stock, tomato past, salt and oregano. Pour over chicken and rice. Being to a simmer, reduce heat to low and cover. Let cook 20-25 minutes. Add peas and carrots. Later, fluff rice with fork and serve.