Sunday, March 26, 2017

Arroz Con Pollo

Ingredients for 8 servings

½ cup tightly packed fresh cilantro leaves and stems, finely chopped
½ green bell pepper, chopped
½ tsp. dried oregano leaves
1 medium onion, chopped
1 package (10 oz.) frozen mixed vegetables, (carrots, peas and corn)
1 stalk celery, chopped
1 Tbsp. vegetable oil
2 cups long grain rice
2 lbs. bone-in, skin on chicken thighs
2 Roma tomatoes, chopped
3 Tbsp. Bouillon with Chicken flavor
4 cups water


Season chicken with 2 tablespoons Bouillon with Chicken flavor. Heat oil in large deep skillet over medium-high heat and brown chicken, in batches if necessary, turning once, about 4 minutes; remove chicken with slotted spoon and set aside.

Add onion, tomatoes, celery, green pepper, cilantro and oregano to chicken drippings in skillet and cook over medium-high heat, stirring frequently, until onion is golden and tender, about 10 minutes.

Stir in water, frozen vegetables, chicken and remaining 1 tablespoon Bouillon and bring to a boil over high heat. Stir in rice; reduce heat to low and simmer covered, until rice is tender and chicken is thoroughly cooked, about 25 minutes.

Remove chicken and set aside until cool enough to handle, about 5 minutes. Shred chicken into bite-size pieces; discard skin and bones. Stir chicken into rice.

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