Today, we are going to share a delicious family favorite recipe with you. Recently, Cookie and I were scrolling through our posts and realized we did not have a meal. All of our recipes were either appetizers or desserts. We wanted to have more than just small dishes. It is an easy recipe to make and though it does take time to complete, it is perfect for a weeknight dinner. The rice is amazing and every time our family makes the dish Cookie and I always eat at least four helpings. The flavors go together perfectly and you can make it so many ways changing ingredients and mixing and matching flavors to suit your taste or your grocery budget. (The original recipe called for saffron, the most expensive spice in the world!) I am very excited to share this recipe with you and I hope you enjoy it.
🍚Arroz Con Pollo🍚
(Chicken & Rice)
Serves 6
Adapted from Joy Of Cooking
Adapted from Joy Of Cooking
Ingredients:
4 1/2 lbs chicken breasts
1 1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
2 cups chopped onion
2 cups medium long-grain rice
1 clove garlic, minced
1 tablespoon paprika
3 cups chicken broth
1/2 oregano
1/4 turmeric
1/3 cup kalamata olives
1/2 frozen corn (optional)
1/2 frozen corn (optional)
Directions
- Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon pepper.
- In a large skillet or dutch oven heat oil on medium-high heat and add chicken in batches and brown on both sides. Remove chicken from pan and put on a plate.
- Reduce heat to medium-low and add onions, cook, stirring occasionally until onions are tender but not brown about 5 minutes.
- Add the rice, paprika, and remaining salt and pepper. Cook, stirring for 1 minute.
- Add the broth, oregano, and turmeric.
- Bring mixture to a boil and then add the chicken. Cover the pan and simmer for 20 minutes
- Add olives and corn and cook uncovered for 10 more minutes.
- Turn off heat, put in a serving dish, and enjoy.
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