Empty My Fridge
Arroz con Pollo
Ingredients
- Olive oil2–3 tbsp
- Chicken thigh · boneless skinless1 lb
- Salt2 tsp
- Garlic · minced4 cloves
- Shallot · minced1
- Serrano pepper · minced1
- Bell pepper · diced1
- Tomato paste3 tbsp
- Cumin · ground2 tsp
- Allspice1 tsp
- Thyme · chopped3 tbsp
- Beer1
- Tomato · crushed1
- Chicken broth2 cups
- Bay leaf1
- Rice1 ½ cups
- Green olive1
- Cilantro · chopped1 handful
- Lime1
Instructions
- Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon salt, and cook 8 to 10 minutes, flipping once, until cooked through. Remove from the pan.
- Once cool, roughly chop or shred the chicken into bite-sized pieces.
- Lower the heat. Add the garlic, shallot, jalapeño and bell pepper to the same pan. Sauté until soft and fragrant, scraping up the browned bits, without burning the garlic.
- Add the tomato paste, spices, thyme and the remaining 1 teaspoon salt. Sauté 2 to 3 minutes, until deep red.
- Preheat the oven to 350°F. Add the beer and simmer to reduce for a few minutes. Add the crushed tomatoes, broth and bay leaf and bring to a low simmer.
- Stir in the chicken and rice and bring to a low simmer. Cover and bake for 30 minutes.
- Remove the lid and fluff with a fork. Stir in the olives, cilantro and lime juice, then season to taste.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicTomatoRiceBell pepperLimeShallotChicken thighTomato paste
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