Arroz Con Pollo #2
Submitted by Asha128
Mexican-style chicken simmered with tomatoes, white wine, almonds, and brown and wild rice. A hearty one-pot arroz con pollo loaded with flavor.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis version of arroz con pollo takes the classic in a nuttier, heartier direction with brown rice, wild rice, and a handful of almonds.
Chicken thighs and legs brown until golden, then simmer with paprika, cilantro, diced tomatoes, white wine, and a blend of warming spices. The two rices cook right in that flavorful broth, soaking up everything good.
Green peas go in at the end, adding a pop of sweetness and color just before serving.
It’s a complete meal in one pot with zero fuss and big, bold flavor.
Chef Tips
- Wild rice takes longer to cook than brown rice, so the 30-minute simmer is important. Check for doneness before adding the peas
- Crush the almonds lightly for more texture throughout the dish
- A squeeze of fresh lime right before serving brightens everything up
Ingredients
Directions
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Sauté until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice.
Cover and simmer 20 minutes; add peas and simmer another 10 to 20 minutes or until rice is ready.
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