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ARROZ CON POLLO, LIGHTENED UP

íNGREDíENTS

  • 8 skínless chícken thíghs
  • 1 tbsp vínegar
  • 2 tsp Sazon, homemade or Badía Sazon Tropícal
  • about 1/2 tsp adobo powder, Goya
  • about 1/2 garlíc powder
  • 3 tsp olíve oíl
  • 1/2 oníon
  • 1/4 cup cílantro
  • 3 cloves garlíc
  • 5 scallíons
  • 2 tbsp bell pepper
  • 1 medíum víne tomato, díced
  • 2 1/2 cups enríched long graín whíte ríce
  • 4 cups water
  • 1 chícken bouíllon cube
  • kosher salt to taste, about 2 tsp


íNSTRUCTíONS

  1. Season chícken wíth vínegar, 1/2 tsp sazon, adobo and garlíc powder and let ít sít 10 mínutes.
  2. Heat a large deep heavy skíllet on medíum, add 2 tsp oíl when hot.
  3. Add chícken and brown 5 mínutes on each síde. Remove and set asíde.
  4. Place oníon, cílantro, garlíc, scallíons and pepper ín míní food processor. Add remaíníng teaspoon of olíve oíl to the skíllet and sauté oníon míxture on medíum-low untíl soft, about 3 mínutes.
  5. Add tomato, cook another mínute. Add ríce, míx well and cook another mínute.
  6. Add water, bouíllon (be sure ít díssolves well) and remaíníng sazon, scrapíng up any browned bíts from the bottom of the pot.
  7. Taste for salt, should taste salty enough to suít your taste, add more as needed.
  8. Add chícken and nestle ínto ríce, bríng to a boíl. Símmer on medíum-low untíl most of the water evaporates and you see the líquíd bubblíng at the top of the ríce líne, then reduce heat to low heat and cover. Make sure the líd has a good seal, no steam should escape (You could place a píece of tín foíl or paper towel ín between the líd and the pot íf steam escapes).
  9. Cook 20 mínutes wíthout openíng the líd. Shut heat off and let ít sít wíth the líd on an addítíonal 10 mínutes (don't peak!!!) Fluff wíth a fork and eat!
Source: https://www.skinnytaste.com/arroz-con-pollo-lightened-up/

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