Arroz con Pollo

Prep 10 min · Cook 45 min · Serves 8 · Original recipe

🧾 Ingredients

Produce

• 2 cups diced white onion
• 4 cloves garlic, minced
• 1 cup frozen peas and carrots

Proteins

• 2 lbs boneless, skinless #chicken thighs

Dairy

• 2 tablespoons unsalted butter
• 1/2 cup #cotija (plus more for serving)

Pantry & Dry Goods

• 1 cup #arborio-rice
• 1/2 cup spicy red wine
• 4 cups chicken broth
• 1 tablespoon red wine vinegar
• 1 8-oz can #salsa-de-chile-fresco (El Pato brand)
• 1 teaspoon chicken bouillon

Spices & Seasonings

• 1 tablespoon red chile powder
• 1 tablespoon oregano
• 1/8 teaspoon cayenne

🔪 Instructions

1. Melt 1 tablespoon of butter in a dutch oven over medium-high heat
2. Add chicken thighs and onion and cook until chicken is browned (~4 min per side)
3. Remove chicken, leaving onion in the pan and set aside.
4. Add the rice and 1 tablespoon of butter and sauté until rice is lightly browned (~3 minutes)
5. Add wine and dislodge brown bits.
6. Add 2 cups of the broth, bullion, and garlic. Simmer for ~10 minutes.
7. Add salsa, vinegar, peas, carrots, childe powder, oregano, cayenne, and 2 cups of broth and stir.
8. Add chicken back into the pan.
9. Reduce heat and simmer until liquid is absorbed (~30-35 minutes).
10. Stir in Cotija cheese and season to taste with salt and pepper.
11. Serve by spooning the rice of the chicken pieces, sprinkle with additional cheese.