In the process of trying to catch up, I’ve been going through photos of dishes I made quite a while ago – with many of them, it’s reminded me that there are some great recipes out there that are worth making more than once. Looking at this picture has whetted my appetite for this particular preparation of one of my long time favorite dishes, arroz con pollo (rice with chicken). Guess what’s going to be made in the Boyer household soon?
Arroz con Pollo
recipe from For the Love of Cooking
4 slices of bacon, cooked and crumbled
4 chicken thighs with skin and bones
Paprika, to taste
Sea salt and fresh cracked pepper, to taste
Dried oregano, to taste
Garlic powder, to taste
Cumin, to taste
2 tsp olive oil
1 small sweet yellow onion, diced
4-5 baby bell peppers, diced (I used yellow, red and orange)
4 cloves of garlic, minced
1 15 oz can of diced tomatoes
2 cups of chicken broth
1 pinch of saffron
1 cup of rice
3 tbsp cilantro, chopped (divided)
1 cup of frozen peas, thawed
Cook the bacon in a large Dutch oven. Once the bacon is cooked, drain on a paper towel and then crumble, set aside.
Season the chicken thighs with a bit of each seasoning, to taste. Cook the chicken thighs, skin side down first, for 4 minutes each side. Remove from pan and set aside on a plate.
Add the olive oil to the Dutch oven over medium heat, once hot add the onion, bell peppers and a bit of each seasonings to taste. Cook, stirring occasionally, until tender. Add the garlic then cook, stirring constantly, for 60 seconds. Add the diced tomatoes, chicken broth, saffron, rice, crumbled bacon and half of the cilantro. Stir until mixed thoroughly, taste the broth and re-season if needed. Add the chicken in an even layer and simmer over medium low heat, partially covered for 25 minutes. Make sure to stir occasionally so the rice doesn’t’ stick to the bottom of the pan.
Sprinkle the finished dish with the thawed peas and the remaining cilantro. Serve and enjoy!