Arroz Con Pollo (Rice with Chicken)

  • Yield: servings


Chicken and rice
8-- chicken thighs, rubbed with spices
3tablespoons olive oil
1medium onion
1cup long-grain rice
1cup low-salt chicken broth
1/2cup roasted red pepper, chopped
1can 4.5-ounce can plum tomatoes, chopped
3/4cup canned black beans, rinsed
1can 15 ounce can baby corn, drained
1/4teaspoon salt
2tablespoons fresh cilantro, chopped
1/4cup sour cream for garnish
1-- avocado, sliced for garnish
-- cilantro sprigs
Spice Rub
1teaspoon red pepper flakes
1teaspoon ground cumin
1teaspoon chili powder
1teaspoon salt
1/2teaspoon freshly ground pepper


  1. Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil.  Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes.  Remove chicken and set aside.
  2. Add remaining tablespoon of oil to casserole dish.  Mix in onion and garlic; saute for 3 minutes, or until translucent.  Stir in rice and cook for 2 minutes, stirring constantly.  Stir in chicken broth, 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 minutes.  Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender.  Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices.  Serve immediately.