Servings
4-6
Total time
45
minutesArroz con pollo translates to “rice with chicken” and is a popular weeknight staple in both Spanish and Mexican cuisines. Spices play a big role here, seasoning the rice to flavorful perfection, and we use our Chorizo Seasoning to really deliver on that promise. Tender chicken and flavor-packed rice make for a comforting and hearty meal.
Ingredients
6 oz ground pork
1 Tbl Chorizo Seasoning
6 bone-in, skin-on chicken thighs
additional Chorizo Seasoning for the thighs
1 red bell pepper, cored, seeded and diced
1 yellow onion, diced
1 Tbl tomato paste
14 -oz can crushed tomato
3 cups chicken stock
1 1/2 cups medium-grain rice, rinsed
2 tsp salt
Instructions
- Season the ground pork with 2 Tbl Chorizo Seasoning. If time allows, do this early in the day and store in the fridge.
- Season the chicken on both sides with Chorizo Seasoning. If time allows, do this early in the day and hold the chicken in the fridge. Remove from the fridge 20 mins prior to cooking to take the chill off.
- Heat a Dutch oven over medium heat and drizzle in Roasted Chile Avocado Oil to coat the bottom. Sear the chicken, skin side down, until deep golden brown, about 10 minutes. Turn and continue cooking the chicken for another 10 minutes. Move to a plate.
- Add the seasoned ground pork to the pot and saute until cooked through – about 10 mins. Add in the bell pepper and onion. Saute until the vegetables are softened – about 5 mins. Make a well in the center and add the tomato paste. Saute for 1 minute.
- Add in the tomatoes and stir, scraping the bottom of the pot to lift off any cooked on bits. Add in the rice and salt. Stir to coat the rice.
- Add the stock to the pot and stir, scraping the bottom to loosen up any final bits. Add the chicken, skin side up, and bring to a boil. Lower to a simmer, cover and cook for 15-17 minutes or until the rice is tender.
- Optional: Turn on the broiler and broil the chicken to crisp up the skin. Fluff the rice with a fork and serve with the chicken.
