Budget friendly- check! One pot meal- check! Amazing flavors- check! This Arroz Con Pollo {aka chicken and rice} is absolutely awesome and I am so glad we had enough leftover for lunch the next day because it was one of those meals you just want to keep eating despite being full. Chicken thighs, onion, garlic, crushed tomatoes, red bell pepper, manzanilla olives and sofrito slow simmered until the chicken is just falling apart tender and the sauce that develops is just perfect!!!
Ingredients
8 skin on chicken thighs
1 large sweet onion, small dice
4 garlic cloves, crushed
1 large or 2 medium red bell peppers, small dice
10 oz jar manzanilla olives
3/4 cup sofrito {jarred seasoned tomato cooking base}
1 can crushed tomatoes
1 cans worth water
1 1/2 cups brown rice
1 – 1 1/2 cups frozen carrots and peas
olive oil
salt, pepper & garlic powder
Preparation
1. Season both sides of the chicken thighs with salt, pepper and garlic powder.
2. In a large heavy pot, over medium high heat, add enough olive oil to just coat the bottom of the pot.
3. Place the chicken skin side down {in a couple batches not to overcrowd} in the pot. Cook until a golden color has developed then flip and brown on the other side. Remove the chicken and set aside.
4. Repeat with the remaining chicken and again set aside.
5. Add the onion, garlic and red bell pepper into the pan, season lightly with salt and pepper. Cook until softened.
6. Add in the olives, sofrito, tomatoes, water and chicken. Stir to combine.
7. Simmer for 2 hours, stirring occasionally to prevent burning in the bottom of the pan.
8. Stir in the rice, cover the pot and cook until the rice is cooked through. Again, stirring occasionally to prevent sticking.
9. Once the rice is cooked go ahead and stir in the peas and carrots.
10. Season with salt and pepper to taste.
Credit: Foodista