Arroz con Pollo Mexicano

Mexican · 55 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 2.5 lb bone-in chicken thighs
• 2 cups long-grain white rice
• 3 roma tomatoes
• 1 white onion
• 3 garlic cloves
• 1.5 cups frozen peas and carrots
• 3.5 cups chicken broth
• 3 tbsp vegetable oil
• 1 tsp ground cumin

Method

1. Season and brown the chicken thighs in oil over medium-high heat for 4 minutes per side, then remove.
2. Add the rice to the pot and toast in the oil for 3 minutes until pale golden.
3. Blend tomatoes, onion, and garlic, then pour over the rice with the cumin and cook for 2 minutes.
4. Add the chicken broth and return the chicken to the pot.
5. Cover and simmer over low heat for 20 minutes.
6. Scatter in the peas and carrots, cover, and cook 5 more minutes until the rice is tender and liquid absorbed.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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