Arroz Con Pollo
A delicious Latin dish!
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1 Review
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Equipment List
- Large bowl
- Dutch oven or heavy-bottom pan with lid
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs- marinated and fat trimmed
- 1 large onion, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 tomato, diced
- 1 cup white wine
- 4 cups chicken stock
- 2 cups sushi rice- uncooked
- 2 bay leaves
- 1/4 teaspoon pepper
- 1 cup chicken stock
- 10 ounce bag frozen peas
- Chicken Marinade
- 1 cup orange juice
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
Preparation Instructions
- Season chicken with salt and pepper
- Mix marinade ingredients in a bowl
- Add chicken to marinade, and allow to marinate for 30 minutes
- After marinating, pat chicken pieces dry using paper towels. Chicken should not be wet at all when it is added to the pan.
Cooking Instructions
- Preheat to 227°F
- Add 2 tablespoons olive oil to pan
- Add 6 chicken thighs to pan
- Stir ingredients
- Flip 6 chicken thighs
- Stir ingredients
- Remove 6 chicken thighs from pan
- Add 1 large onion, diced to pan
- Stir ingredients
- Stir ingredients
- Add 1 red pepper, diced and 1 orange pepper, diced to pan
- Add 1 tomato, diced to pan
- Stir ingredients
- Stir ingredients
- Add 1 cup white wine to pan
- Add 4 cups chicken stock to pan
- Add 2 cups sushi rice to pan
- Stir ingredients
- Add 2 bay leaves to pan
- Add 1/4 teaspoon pepper to pan
- Stir ingredients
- Add 6 chicken thighs to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add 1 cup chicken stock to pan
- Cover ingredients
- Uncover ingredients
- Stir ingredients
- Cover ingredients
- Uncover ingredients
- Add 10 ounce bag frozen peas to pan
- Stir ingredients
- Cover ingredients
- Uncover ingredients
- Remove ingredients from pan
Finishing Instructions
- Serve family style
Reviews
Calvin
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