Week 1: Thursday

I love “Arroz con Pollo” but it’s a lot of work. I cut some huge corners on this recipe and dinner was a breeze. I cooked the rice in the morning using a rice cooker and I started to cook and assembled the dish 40 minutes before dinner time. I hold the cayenne pepper so the kids would not be intimidated by the heat. They enjoyed the dish and they liked that their veggies were already mixed in the food.

4 skinless chicken thighs

4-6 skinless chicken legs

3 tbsp olive oil

1 large onion diced

1 red bell pepper diced

2 cups of diced tomato

3 garlic cloves minced

1 cup of diced carrots

1 cup of frozen green peas

2 cups of cooked long grain rice

1 chicken bouillon cube (I use Better Bouillon)

1 tbsp of salt

1 cup of water

1 tsp of cumin

1 tsp of turmeric

1 tsp of dry thyme

1 tsp of dry achiote (Sprouts and Ralphs carry it or you can substitute with paprika)

1 tsp cayenne pepper

Juice of one lemon

Start by cooking the rice on a rice cook or stove top. Add 1 tbsp of salt to the water. Salt the chicken lightly. On a large casserole or fry pan brown the chicken (approximately 6 minutes each side) on high heat. Remove chicken and reserve. Reduce heat and in the same pan saute the onions until transparent. Add the bell pepper and garlic and saute for 5 minutes. Add carrot, tomato, peas and water. Increase heat, add chicken bouillon cube and cook it until dissolved. Add all dry spices. Dissolve. Add chicken bone side up. Cover and simmer for 10 minutes. Add more water if necessary. Turn chicken and simmer for 10 more minutes. Remove chicken and reserve. Add more water if gravy is too dry. Add cooked rice mixing it well. Let it cook for 3 minutes in low heat until the rice has soaked all the gravy. Add chicken. Dress it with the lemon juice before serving it.

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