 that I season with chile powder, cumin, and oregano before adding the rice. This flavorful dish is filling all on its own, but it also goes well with frijoles charros (cowboy beans). Just don’t forget the warm corn or flour tortillas.){kind=link}
Arroz con Pollo is a classic Latin American dish, with each country–and each family, for that matter–having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. This flavorful dish is filling all on its own, but it also goes well with frijoles charros (cowboy beans). Just don’t forget the warm corn or flour tortillas.
INGREDIENTS
- 1 tbsp California chile powder
- 1 tsp ground cumin
- 1 tsp crushed dried Mexican oregano
- 1 tsp coarse salt plus more for seasoning
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 6 boneless chicken thighs
- 3 tbsp vegetable oil divided
- 1 cup long-grain or jasmine rice
- 1/2 medium white onion finely chopped
- 2 garlic cloves minced
- 4 roma tomatoes finely chopped
- 1 cup chicken broth
- 8 oz tomato sauce 1 can
- 4 cilantro sprigs
- Pico de Gallo Verde for garnish optional
- Pimiento-stuffed olives sliced, for garnish (optional)
- Pimiento-stuffed olives sliced, for garnish (optional)
INSTRUCTIONS
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In a small bowl, combine the chile powder, cumin, oregano,salt, pepper, onion powder, and garlic powder. Sprinkle thespice mixture over the chicken thighs.
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Set the Instant Pot to Sauté and adjust to More or high.
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Heat 2 tablespoons of vegetable oil in the pot, add the chicken thighs, and fry for 5 to 7 minutes, or until golden brown. Transfer the chicken to a heat-proof plate.
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In the Instant Pot, heat the remaining 1 tablespoon of vegetable oil. Sauté the rice until light golden brown. Add the onion and garlic; sauté for 2 to 3 minutes, or just until the onion is translucent. Stir in the tomatoes.
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Pour in the chicken broth and tomato sauce; season lightly with salt. Return the chicken to the Instant Pot. Top withthe cilantro.
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Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 12 minutes on high.
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When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
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Discard the cilantro. Serve immediately, garnished with Pico de Gallo Verde and pimiento-stuffed olive slices (if using).
RECIPE NOTES
Ingredient tip: For this recipe, I like to use skin-on chicken
thighs, because my abuelito used to say that the skin is what
adds the flavor
Source:- Cosorithis