So... I'm in the mood for chicken and rice. But not JUST chicken and rice... Arroz co Pollo. I know what it translates too, but Puerto Ricos version of this dish is WAAAAAAYYYYY better than seasoning up a bird and cooking some rice in a cooker.
6 boneless, skinless chicken thighs (the understood meat of poultry)
1 tbsp Creole seasoning (Zatarains)
1 tbsp olive oil
1 med onion, diced
3 celery sticks, diced
1 tbsp minced garlic (store bought)
2 tsp paprika
1 1/2 c long-grain rice
1 c chicken broth
1 can diced tomatoes, w/juice (14 oz)
1 1/4 c chicken broth
1 can green chiles, diced
1 bay leaf
2 tsp jalapenos, diced
3/4 tsp salt
3/4 c frozen peas (leave frozen)
3/4 c frozen yellow corn (leave frozen)
2 tbsp chopped parsley, fresh
Add oil to large pot (dutch oven). Season chicken with creole seasoning (generously) on both sides. Add to pot and cook on both sides, 2 minutes a side. Remove chicken, and set to the side.
Add celery, onion, paprika and garlic to pot; cook 4 minutes. Add rice to pot, cook 1 minute stirring. Add 1 c broth and tomatoes to pot, cook 1 minute. Add chiles, jalapenos, salt, bay leaf, the rest of the broth and chicken to pot, and cover. Cook 20 minutes, stirring 1/2 way through. Add peas and corn the last 3 minutes. Top with parsley.
This recipe was WAY too easy to make, and came out VERY good.