Spanish Chicken Recipe - Arroz Con Pollo

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The following recipe comes from Paul Zinader who lives in Woodbury New Jersey, Paul enjoys many types of foods and is currently “playing” with fresh vegetables as well as fish and seafood. Paul sends in a recipe for Arroz Con Pollo which is a Spanish inspired chicken and rice dish. I have had this before (not this recipe however) and can say it is quite tasty and a welcome addition to Awesome Chef Recipes.

Ingredients:

Ingredients:
8 chicken thighs
3 garlic cloves chopped
3 TB Olive Oil
1 medium onion, chopped
1 cup Long grain rice
1 cup chicken stock
½ cup  chopped Roasted Red Pepper
1 can 14.5oz chopped plum tomato
¾ canned black beans (Rinsed)
16 oz frozen corn
¼ tsp  kosher salt
2 TB chopped fresh cilantro
spice rub (recipe follows)
Avocado slices & sour cream to garnish

Method:

Directions: for rub
In a medium bowl or spice bag, mix 1 tsp each of red pepper flakes, ground cumin, chili powder, salt and ½ tsp black pepper.  Add chicken and rub spices into all sides of chicken.  Cover and refrigerate overnight or for minimum 1 hour.

Directions:  Over medium heat in heavy 4 qt. Pt with lid,  heat 2 TB olive oil, saute chicken, turning often until golden brown on all sides prox 5-7 minutes. Remove chicken and set aside.

Add remaining tbl olive oil to casserole dish or paella pan. Mix in Onion and garlic and saute for prox 3 min., until onions are translucent. Stir in rice and cook for 2-3 minutes, stirring constantly.  Stir in chicken stock, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer, add chicken back to casserole. Cover and reduce heat to low. Cook for 20-30 minutes until juices run clear in chicken thighs and rice is tender.   Add cilantro . Transfer to serving dish. Garnish with sour cream, cilantro sprigs and avocado slices. Serve

Variation:   Chop up Chorizo  or Italian Sausage and add with reserved chicken.
Variation:   replace chicken with tofu for vegetarian dish.

Serves 4
Recipe by Paul Zinader

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