Arroz con Pollo
GoogleServings: 4
Ingredients:
- Chicken thighs: 500 grams
- Rice (preferably white): 2 cups
- Onion: 1 medium, chopped
- Garlic cloves: 3-4, minced
- Chicken broth or water: 2 cups
- Salt and pepper to taste:
- Olive oil: 1 tablespoon
- Parboiled or regular rice (optional): as needed for serving size adjustment
- Optional ingredients: peas, carrots:
Directions:
Season chicken thighs with salt and set aside.
In a large pot or Dutch oven over medium-high heat, sauté chopped onion until translucent. Add minced garlic cloves to the pot and cook for another minute.
Add rice (parboiled if using) into the pot with chicken thighs along with enough broth/water so that it covers all ingredients by about a finger's width above them, seasoned generously with salt. Bring to a boil and then lower heat as necessary.
Cover tightly (to prevent steam from escaping) and simmer for 20 minutes or until the rice is nearly cooked through.
Remove chicken thighs carefully using tongs, shred them while still warm into smaller pieces. Return to pot with remaining liquid if needed along with peas/carrots (if used). Continue stirring and simmering for an additional 10 minutes or until the rice is fully cooked.
Fluff it up a bit before serving, garnish as desired.
