Arroz con Pollo

DinnerStovetop50 minServes 6Dairy-free

Ingredients

• 2 lb bone-in chicken thighs
• 1 1/2 cups long-grain rice
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup tomato sauce
• 2 1/2 cups chicken broth
• 1 cup frozen peas
• 2 tbsp oil

Amounts are scaled from the original 6 servings; cooking times may change for bigger batches.

Steps

1. Season and brown the chicken in oil, skin side down, 6 minutes; remove.
2. Cook onion and pepper 5 minutes, then stir in the rice for 1 minute.
3. Add tomato sauce and broth, nestle in the chicken, cover and simmer 25-30 minutes until the rice is tender and the chicken reads 165°F.
4. Stir in the peas, cover 5 minutes off the heat.

Swaps

• Water plus a bouillon cube or a spoon of soy sauce can replace broth.
• Quinoa, couscous or riced cauliflower can stand in for rice.
• Turkey works the same way as chicken; cook both to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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