Arroz con Pollo

Arroz con pollo, or chicken cooked with rice, is a

common dish in Spain, Latin America and the Caribbean.
We use quick-cooking brown rice here to help you get
this on the table in just 40 minutes. Serve with a mixed
green salad tossed with cilantro-lime vinaigrette.

4 servings, 2 pieces & 3/4 cup rice each | Active

Time: 40 minutes | Total Time: 40 minutes

Ingredients
2 1/2 pounds bone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed
1/2 teaspoon salt, divided
2 tablespoons canola oil
1 large onion, chopped
4 cloves garlic, minced
1/2 cup tomato sauce
1 1/4 cups reduced-sodium chicken broth
1 cup instant brown rice
1 cup frozen mixed vegetables, thawed

Preparation
1. Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to
medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8
minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.

2. Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the
remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer
until an instant-read thermometer inserted into the thickest part of the chicken registers 165F, 8 minutes.
Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.