Every culture makes a version of rice and chicken. We had a bunch of leftover cooked chicken thighs, but you could use whatever chicken you have (bone-in is best). And the chicken doesn't have to be pre-cooked if you don't have leftovers. Arroz con pollo is great to make for a crowd and reminds everyone of home, regardless of where home is.
INGREDIENTS
2 cups medium grain rice, washed well and drained
1 onion, chopped
3 garlic cloves, minced
3 lb chicken thighs, cooked
3 cups chicken stock or water, boiled
2 bay leaves
1 tbs tomato paste
Pinch of saffron, optional
Lemon for serving
Salt
Olive oil
RECIPE
Sauté the onion in oil. If the chicken is raw, add to pot and brown on both sides, then add rice. If cooked, add the rice first and cook with the onion, then add the chicken. Add garlic, tomato paste, bay leaf, and season with salt. Add boiled chicken stock (or water) and the saffron (if using). Reduce to lowest heat, cover and cook gently for 20 minutes or until cooked. Allow to steam with the lid closed and heat off for another 10 minutes. Before serving, squeeze a little lemon juice and add olive oil.
