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Arroz Con Pollo With Matt And Patrick

Name: Arroz Con Pollo With Matt And Patrick
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1 teaspoon salt, plus more for water; 6 bone-in, skin-on chicken thighs; 3 tablespoons vegetable oil; 1 cup long grain rice; 1 clove garlic, finely minced; ½ yellow onion, finely chopped; 8 oz tomato sauce, 1 can; 2 cubes chicken bouillon; 2 cups hot water; 6 oz peas, 1 can; 6 oz carrot, 1 can

By Tasty1 hr 25 min4 servings

Arroz con pollo is a classic Latin American dish, and this recipe by Matt and Patrick is full of flavor, with juicy chicken and aromatic spices.

Instructions

1
Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
2
Shred the chicken from the bones and set aside.
3
Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
4
Add the garlic, onion, and salt. Stir the rice until it turns golden.
5
Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
6
Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
7
Mix in the shredded chicken, peas, and carrots.
8
Remove the rice from the heat and fluff with fork.
9
Enjoy!