Skinny Taste Arroz Con Pollo (Spanish Chicken and Rice)

This is hands down one of my favorite recipes to make.  It is comfort food at its finest and even better it's a one pot meal!  I found this meal one day and it was also the recipe that introduced me to Skinny Taste.  If you haven't been on Gina's blog - you're missing out.  Her recipes are packed full of flavor and easy.  She just came out with a cookbook that I can't wait to get my hands on! 

via Skinny Taste - her picture was WAY better than mine ;)

Arroz con pollo is a recipe that I grew up eating.  Everyone in my family makes it.  The rice is cooked with minced garlic, onion, cilantro, bell pepper, beer and chicken.  All of the flavors combine and make the most delicious and fluffy rice dish.  There also veggies in the rice, so technically it can be considered as a full meal.  I usually serve this alongside tostones (fried green plantains) which I'll share the recipe for another day!


Arroz con Pollo

Ingredients:

• 8 skinless, boneless chicken thighs, chopped
• 1 cup chopped onion
• 1 medium bell pepper
• 2 cloves garlic
• 2 tbsp cilantro, chopped
• 1 tbsp olive oil
• 3 3/4 cups water
• 3/4 cups light beer
• 2 oz tomato sauce
• 1 chicken bouillon cube
• 1 packet Badia sazon

I know a lot of you may not know what this is so I took a picture of it for you

• 6 oz frozen mixed vegetables
• 2 tbsp (alcaparrado (or pitted green olives, capers and pimentos)  I just use green olives - don't forget to add the brine the olives are in, it' adds extra flavor
• 2 1/4 cups uncooked long grain white rice
• 2 tsp kosher salt

Directions:

Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.


In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat. Season chicken pieces with salt and sauté until browned, about 5-7 minutes. Remove chicken and set aside.

Heat remaining oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bouillon, sazon, chicken and salt. Cook 10-12 minutes on medium heat.

Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice. Stir and bring to a boil.


Reduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top. Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn't have a good tight fit, place a paper towel over the pot)

Shut heat off and let the pot sit wit the cover on an additional 10 minutes. Remove lid and fluff with a fork.

Makes about 12 1/2 cups



Have you ever tried Skinny Taste recipes?  Do you have the cookbook, if so what are your favorite recipes?


Don't forget tomorrow is Wino Wednesday, come back and link up with Lindsay and I.