Arroz con Pollo
- Author: Hilah Johnson
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 4 1x
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds chicken pieces (bone-in legs, thighs, breasts)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1 jalapeno, seeded and diced (or 1/4 cup green bell pepper)
- 1/2 cup tomato
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 cup long grain white rice
- 1 1/2 cup water
- Mix spices together and coat chicken pieces.
- Heat oil in a large skillet over high and brown chicken on all sides. Remove.
- Soften onion, carrots, jalapeno and tomato in remaining oil over medium heat for about 5 minutes.
- Add garlic and tomato paste and a tablespoon or two of water if it’s sticking. Cook the vegetables, stirring, until tomatoes have broken down and mixture is thick.
- Add the turmeric and cook 30 more seconds.
- Add rice and stir to get grains coated. Add the water and stir.
- Nestle chicken pieces skin side up into the rice. Pour any accumulated juiced from the bowl into the skillet.
- Increase heat to high and bring to simmer.
- Cover and reduce heat to low. Cook 30 minutes. Turn off heat and allow to sit 10-20 minutes.
- Garnish with parsley, lemon or lime wedges, hot sauce or cheese