Arroz con Pollo (meaning “rice with chicken” in Spanish) is a popular dish in Spain and Latin America with many different presentations. Our version here utilizes McCormick Gourmet™ Adobo Seasoning to bring layers of savory, smoky flavor to the dish.
10m
PREP TIME
35m
COOK TIME
416
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 3/4 cup chopped fresh cilantro
- 1 small green bell pepper, seeded and chopped
- 1 small white onion, chopped, divided
- 8 boneless skinless chicken thighs
- 1 tablespoon plus 2 teaspoons McCormick Gourmet™ Adobo Seasoning, divided
- 1 tablespoon vegetable oil
- 2 cups medium-grain white rice, rinsed
- 2 1/4 cups chicken stock
- 3/4 cup tomato sauce
- 1/3 cup sliced pimento-stuffed green olives, optional
- 1/2 cup frozen peas, thawed
INSTRUCTIONS
- 1 Preheat oven to 350°F. Place cilantro, green pepper, and 1/2 of the onion in food processor. Process until finely chopped, scraping down sides of bowl as needed. Set aside.
- 2 Pat chicken dry with paper towels. Sprinkle with 2 teaspoons of the Adobo Seasoning. Heat oil in large deep oven-proof skillet or Dutch oven on medium heat. Add chicken; cook about 6 minutes per side until golden brown. Remove chicken from skillet to large plate.
- 3 Add remaining onion to pan. Cook and stir 3 minutes, or until softened. Stir in rice and remaining 1 tablespoon Adobo Seasoning. Cook and stir just until rice is translucent, about 2 minutes. Stir in stock, tomato sauce, olives if using, cilantro mixture and chicken (including any juices on plate). Bring to simmer. Cover. Transfer skillet to oven.
- 4 Bake 20 minutes. Remove skillet from oven and let stand 10 minutes, covered. Fluff rice with fork and stir in peas. Serve immediately.
