Adobo-seasoned chicken simmered with rice, peppers, and peas for a traditional arroz con pollo that’s hearty, comforting, and full of flavor.
Ingredients
3/4 cup cilantro, chopped, fresh
1 each bell pepper, green, medium, seeded and chopped
1 each onion, white, medium, chopped, divided
3 cups chicken stock
8 each chicken thighs, boneless, skinless
2 tbsp. Lawry's® Adobo Seasoning, divided
1 tbsp. vegetable oil
1 bell pepper, red, medium, seeded, small dice
2 cups medium-grain white rice, rinsed
1 1/2 tsp. McCormick® Culinary Ground Cumin
1 tsp. McCormick® Culinary Smoked Paprika
14 oz. tomatoes, diced, canned, undrained
1/2 cup green olives, pimento-stuffed, sliced (optional)
3/4 cup peas, frozen, thawed
Procedure
Prep
- Heat oven to 350°F. Place cilantro, green pepper, and 1/2 of the onion in food processor. Process until finely chopped, scraping down sides of bowl as needed. Set aside.
- In a saucepot, bring stock to simmer. Pat chicken dry. Sprinkle with 1 tbsp. of the Adobo Seasoning. Heat oil in oven-proof skillet or Dutch oven on medium heat. Add chicken; sear until all sides are golden brown. Remove from skillet.
- Add remaining onion and red bell pepper to pan. Sauté 3 minutes until softened. Stir in rice and remaining 1 tbsp. Adobo Seasoning, cumin and smoked paprika. Sauté just until rice is translucent. Add cilantro mixture and briefly cook until fragrant.
- Transfer rice mixture to half hotel pan. Add diced tomatoes, warmed chicken stock, olives (if using), and chicken (including any juices). Cover tightly with aluminum foil.
- Bake 22 to 25 minutes. Remove from oven and let stand 10 minutes, covered. Fluff rice with fork; stir in peas. Serve rice topped with chicken. Garnish with cilantro.
Makes 1/2 hotel pan (about 6 to 8 servings)
