Once Labor Day passes you may not be able to wear white anymore, but the temperature has likely cooled down in your neck of the woods. That means one thing: the return of hearty one-pot meals.
If you were lucky enough to grow up in a Latino household or had a few Latino friends, no doubt you’ve enjoyed a big pot of hearth and home known as “Arroz Con Pollo.” It may sound daunting but the literal translation is simply “chicken and rice.” It’s easy, colorful and one of the most satisfying one-pot meals you can toss together in less than an hour. Here’s how you make it;
Arroz Con Pollo
4 chicken legs, skin removed
4 chicken thighs, skin removed
1 small red onion, minced
1 green bell pepper, seeded and minced
1 red bell pepper, seeded and minced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon dried oregano
1 tablespoon canola oil
3 cups white rice
4 cups low sodium chicken broth
6 oz. tomato sauce
1 tablespoon mexican hot sauce
Chopped cilantro for garnish
- Combine salt, pepper, oregano and chili powder in a small bowl. Season chicken parts. Toss until chicken is coated in spices.
- Heat large skillet to high and add canola oil. Brown chicken on both sides and remove to clean bowl. Add chopped onions, peppers and garlic to pan and sauté until brown, about 5-8 minutes.
- Add rice and sauté until lightly golden, about five minutes. Add tomato sauce, hot sauce and chicken broth. Bring to a simmer.
- Once a simmer is achieved, arrange reserved chicken in a single layer in the pot. Pour in any juices left from chicken. Cover and reduce heat to low.
- Cook for 30-45 minutes or until rice is cooked and juices on chicken run clear. Serve family style with more hot sauce and chopped cilantro.