Arroz Con Pollo

January 11, 2013

This is a meal that takes some time and preparation but is so worth the work. I have adapted a recipe from a great Sonoran Cookbook to make it more manageable in my kitchen. This is definitely one of my "keeper" recipes.

2 lb of chicken thighs, skinned
olive oil
1 tsp ground dried Ancho chile (or chili powder), if you want you can do 1/2 tsp chili, and 1/2 tsp chipotle
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp dried thyme
1/2 onion, diced
1 garlic clove, pressed
1 cup uncooked rice
1 1/2 cup chicken broth/stock
1 can diced tomatoes (preferably with basil and oregano seasoning)
1 bay leaf
2 links chorizo sausage
1 cup frozen peas

Mix together the chile, oregano, cumin, salt, and thyme. Coat the chicken with a Tbsp or so of olive oil in a large bowl and sprinkle with the seasoning. Massage the spices onto the chicken so completely...
See the full directions on my site

Nutritions

Calories
369

Sodium
300mg
12% DV

Fat
25g
39% DV

Protein
3g
7% DV

Carbs
7g
2% DV

Fiber
2g
9% DV