5 Ingredient Mexican: Arroz Con Pollo
Brianlagerstrom.com
Ingredients
- 5lb/2.5kg bone-in, skin-on chicken thighs
- 25g (2T) olive oil
- 20g (4t) coarse salt
- 5g (2t) black pepper
- 5g (2t) paprika
- 5g (2t) ground cumin
- 5g (2t) turmeric
- 10g (1T) onion powder
- 5g (1t) garlic powder
- FOR THE RICE:
- 400g (2 1/4c) jasmine rice, rinsed
- 5g (2t) cumin
- 5g (1t) garlic powder
- 2g (3/4t) turmeric
- 2g (1/2t) onion powder
- 7g (1 1/2t) coarse salt
- 500g (1 3/4c) chunky salsa
- 650g (2 3/4c) water
- 150g (1+c) frozen peas
- Chopped cilantro
Directions
FOR THE CHICKEN:
Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.
Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.
FOR THE RICE:
In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent.
Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.
Stir in salsa. Cook for 1-2min until cooked down.
Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins.
Fold cilantro into rice.
Source: https://www.brianlagerstrom.com/recipes/5-ingredient-mexican-arroz-con-pollo