Arroz con pollo (Mexican Chicken and Rice)

[Trinna D.]

This recipe has only a few ingredients, is easy to prepare and will be one of your family's favorites.

Arroz Con Pollo

8 chicken thighs (skinned and rinsed)

1/2 C chopped onions (or more!)
1 garlic clove, minced (or more!)
2 C long-grain white rice

4 tomatoes, cut in chunks
2 C chicken broth
1 tsp chili powder
2 tsp salt
1/4 tsp pepper

1 and 1/2 C frozen peas

1. Wash chicken thighs, pat dry. Heat 3 T oil (or more) in two separate large skillets over medium to high heat. Fry chicken about 20 minutes per side or until brown on both sides. Remove chicken to a platter and saute the onions, garlic and rice (divide in half for each skillet) in chicken juices over medium heat or until rice appears lightly brown.

2. Add tomatoes, chicken broth and spices/seasonings (divided in half for each skillet), mix well. Heat and bring to a boil. Return chicken to skillet, lower heat, (half of chicken in each skillet), cover and simmer for about 25-30 minutes. Cook until chicken is no longer pink and rice is tender. Add water if needed to keep rice moist.

3. Mix in peas and cook for 5 -10 more minutes.   Serve with warm tortillas.   (serves 4-8)  Have a great dinner!