Quick Arroz Con Pollo Recipe
Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 pound kielbasa or other garlicky cooked sausage, cut into 1/2-inch slices
2 tablespoons olive oil
2 cups quick-cooking white rice
2 cups chicken broth
1/4 teaspoon crushed saffron threads
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 cup frozen green peas
Directions
1. Season chicken with salt, pepper, and cayenne. In a large Dutch oven, cook chicken and sausage in olive oil over medium-high heat, turning, until browned all over, about 6 minutes.
2. Stir in rice, broth, saffron, tomatoes, and peas. Bring to a boil, reduce heat to low, and simmer until chicken is cooked through and liquid is absorbed, about 7 minutes.
2. Stir in rice, broth, saffron, tomatoes, and peas. Bring to a boil, reduce heat to low, and simmer until chicken is cooked through and liquid is absorbed, about 7 minutes.
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