A quick and easy recipe for a night I really didn’t want to cook but was starving. I always use water in this recipe because as it cooks it makes its own stock that absorbs into the rice. I also add a pinch or two of different seasoning blends to give it a little something extra. Tonight I used a healthy pinch of Italian seasoning.
Arroz con Pollo
4 chicken thighs
1 tsp olive oil
½ cup uncooked white rice
1 cup chicken broth or water
1 cup onion, chopped
In a small skillet, heat olive oil over medium heat. When the oil is hot add the onion, pinch or two of your favorite spice blend, salt, to taste, and saute until soft and translucent, 5 to 10 minutes. When the onion is done add the rice and stir until covered with oil. Nestle the chicken pieces into the rice. Add the stock or water and bring to a boil. Reduce the heat so the broth barely bubbles. Cover and cook for 20 minutes.
Adapted from How to Cook Everything