Sticking with the Mexican Theme with Arroz Con Pollo

Arroz Con Pollo literally translates to "Rice with Chicken" and it can be cooked up a gazillion different ways. I chose to make mine with lots of pretty colors from red bell peppers, orange tomatoes, yellow corn and green jalapeño. The rice really absorbed all the wonderful flavors and kept the chicken really moist. Happy Fiesta Week everyone!

Ingredients:


1 Tbsp olive oil
2 skin-on, bone-in chicken thighs
Salt and pepper
1/4 c onion, chopped
1 jalapeño, sliced
1 clove garlic, minced
1/2 red bell pepper, chopped
1/2 c tomatoes, chopped
1/2 c corn kernels
1 tsp tomato paste
1 c chicken broth
1/2 c rice
1/4 Mexican shredded cheese
1 Tbsp chopped fresh parsley


Prep:


1. In a Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper on both sides. Add the chicken, skin-side down and brown 5 minutes. Turn and brown 4 minutes on the other side. Remove and keep warm.


2. Reduce the heat to medium. Add the onion, jalapeño, garlic and bell pepper to the pan and cook, stirring occasionally, until the vegetable starts to soften, about 5 minutes.


3. Add the tomatoes, corn, tomato paste and broth, and bring to a simmer. Stir in the rice and add the chicken back. Simmer, covered, over low heat until the chicken and rice are just done, 20 to 25 minutes.


4. Transfer to serving platter and sprinkle with cheese and parsley.