Arroz Con Pollo From College Inn Recipe

Name: Arroz Con Pollo From College Inn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 pounds bone-in, skin-on chicken thighs; 2 teaspoons ground cumin; 1 1/4 teaspoons salt; 1/2 teaspoon ground cayenne pepper; 1 yellow onion, diced; 1 red bell pepper, diced; 1 clove garlic, minced; 1 1/2 cups uncooked long-grain white rice; 2 cups College Inn(R) Bold Chicken Stock; 1 (14.5 ounce) can Contadina(R) Diced Tomatoes, undrained; 2/3 cup frozen peas

Servings: persons

1 tablespoon vegetable oil
3 pounds bone-in, skin-on chicken thighs
2 teaspoons ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground cayenne pepper
1 yellow onion, diced
1 red bell pepper, diced
1 clove garlic, minced
1 1/2 cups uncooked long-grain white rice
2 cups College Inn(R) Bold Chicken Stock
1 (14.5 ounce) can Contadina(R) Diced Tomatoes, undrained
2/3 cup frozen peas

1
Heat oil in a 4- to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.
2
Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return chicken to pot, along with any juices on the plate.
3
Cover and reduce heat to medium-low. Cook about 25 minutes until rice is tender, most of the liquid is absorbed, and chicken is cooked through (no longer pink inside and 165 degrees F). Remove from heat, sprinkle with peas, and let stand, covered, 5 minutes before serving.

1148

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 pounds bone-in, skin-on chicken thighs, 2 teaspoons ground cumin, 1 1/4 teaspoons salt, and more.

Yes, Arroz Con Pollo From College Inn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo From College Inn

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