Arroz Con Pollo Mexican Style Chicken And Rice Recipe Simply Mama Cooks

Arroz Con Pollo Recipe Mexican Chicken And Rice Today i am making arroz con pollo.this is the way i make mexican style chicken and rice. it is a comforting childhood family favorite. welcome to simply mamá. Remove from the skillet and reserve. in the same skillet, add 3 tablespoons of oil. add onion and peppers; sauté for 3 minutes. add garlic and green onion; sauté for 1 more minute. add the rice and toast, for 2 – 3 minutes, stirring constantly. add chicken broth and tomato sauce; mix to combine.

Arroz Con Pollo Mexican Rice With Chicken Add 2 quarts of cold water to a large mixing bowl along with 1 2 cup kosher salt. mix well to dissolve the salt and then add the chicken thighs. cover and let brine in the fridge for 30 60 minutes. rinse and de stem 3 plum tomatoes. roast the tomatoes in the oven (400f) for 30 minutes or until you need them. Season the chicken with salt, pepper, paprika and lime juice. then, cook the chicken in a large pan or skillet for about 8 to 10 minutes. make sure to use a large skillet that you can cover with a lid. remove the chicken from the skillet and set aside. add 5 cups of water to the skillet and bring to a boil. In a skillet over medium high heat, toast the rice in the oil, stirring continuously for 3 4 minutes. add in the onion and garlic and cook for 2 3 more minutes. stir in the sazon, the bouillon, the tomato sauce and the water. bring to a boil. put the lid on. Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. add browned chicken on top. reduce heat to low, cover the skillet immediately and cook for 20 25 minutes. after 20 25 minutes, most of the liquid should be absorbed and rice should be cooked. serve immediately.