Arroz con Pollo – Chicken and Rice
Serves 2…or 3 or 4 depending on how much or how little you eat!
4 pieces of brown meat chicken: thighs, legs, or a combination of the two.
(rub for chicken: salt, pepper, paprika, garlic powder)
1 cup, uncooked white rice
2 1/2 cups chicken broth
1/2 white onion, sliced
4 garlic cloves, minced
3 small tomatoes, cubed
1/4 cup green olives, quartered
1/4 cup chopped, fresh cilantro
1/4 cup olive oil
1 tbsp. chicken bouillon
1 tbsp. tomato bouillon
1/2 tbsp black pepper
1/2 tbsp ground cumin
Remove skin from chicken and season with salt, pepper, paprika, and garlic salt
In a large pan, add 1/4 cup of olive oil and heat. Add chicken pieces and fry on each side until golden brown and almost fully cooked.
Once chicken is cooked, remove from pan and set aside.
In the same oil, saute onion and garlic.
Add rice and stir for about 2 minutes.
Add tomatoes, olives, broth, bouillon, pepper, and cumin. Stir.
Add chicken and cover. Cook for 30 minutes.
Top with fresh cilantro and serve.
I like eating it with warm, corn tortillas but my husband is a country man and prefers having chicken and rice with cornbread. Either way, it tastes great! Enjoy.
Note: If you prefer a less-salty flavor, substitute the tbsp. of tomato bouillon for 1 tbsp og tomato paste.