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Skillet Arroz Con Pollo
Yield: 4 servings
2 teaspoons olive oil
6 chicken thighs, no skin
1/4 lb andouille Sausage
1/4 c onion, minced
1 jalapeno, seeded & julienne
1 teaspoon garlic, minced
14 1/2 oz chicken stock
1 c rice, uncooked
1/2 c green onion, sliced
1/4 teaspoon tumeric or saffron
1 teaspoon garlic, minced
1/8 cayenne
salt to taste
Heat large nonstick skillet over medium-high heat until hot. Add
oil; heat until it ripples. Add chicken pieces, Andouille Sausage,
onion, jalapeno, and garlic and gently brown chicken.
Move chicken to side of skillet. Add remaining ingredients and
bring to a boil. Reduce heat to low. Cover and simmer 15 minutes,
stirring occasionally.
Turn chicken over; cover and simmer an additional 10 minutes, or
until chicken in fork tender and juices run clear.
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Arroz Con Pollo 03