Arroz con pollo

Arroz con pollo

1 TBSP Olive oil
1 onion, finely diced
1/2 of a (1) LB bag frozen bell pepper strips (or 2 fresh peppers), cut into 1/2” pieces
2 Boneless, skinless chicken breasts, cut into 1” cubes
2 garlic cloves, finely minced
1 (14 oz) can of diced tomatoes or (2 cups of frozen roasted tomatoes), drained
1 tsp. smoked paprika
1/2 tsp. ground thyme
1 tsp. dried oregano
2 bay leaves
3/4 cup frozen or freeze dried peas
3 cups chicken broth
1 cup wild rice blend

Over medium heat sauté onions and bell peppers in olive oil. Then add the chicken breasts and sear on each side. Add the minced garlic cloves and tomatoes. Then stir in the paprika, thyme, oregano, salt, pepper and bay leaves.

Add in the frozen peas, chicken broth and bring to a gentle boil. Add rice, then reduce heat to low. Cover and cook according to the rice’s directions (between 20-50 minutes depending on the rice blend). Taste, then adjust seasonings as needed.

This is a simple and quick dish but has a lot of flavor. My daughter even enjoys the blend of seasonings. Recipe adapted from “Everyday Easy One-Pot Meals.”

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