Arroz Con Pollo (Chicken with Rice) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from . bone-in chicken breast halves, dried oregano, chili powder, ground cumin, salt, ground pepper, vegetable oil, diced tomatoes, onion, cloves, chipotle chile in adobo (a smoked jalapeno pepper), chicken broth, instant rice, peas, cherry tomatoes, cilantro, lime wedges cvt Ingredients:
228 g (6 small skinless) chicken breast halves, cooked per recipe, net from 4 lbs fresh |
1 tablespoon dried oregano |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon vegetable oil |
14 1/2 ounces canned diced tomatoes |
1 small onion, cut into 1-inch chunks |
2 garlic cloves |
1/2 pepper, sun-dried chile |
14 ounces (fat free, low-sodium) chicken broth |
1 1/2 cups instant rice |
1 1/2 cups frozen peas |
1 pint cherry tomatoes |
1/4 cup (coarsely chopped) fresh cilantro |
Directions:
1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers;
2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quart slow cooker.
3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.
4. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.
5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.
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