Arroz Con Pollo Recipe
Sautéed chicken over rice cooked in aji verde, white wine, garlic, white corn & peas topped with fresh cilantro
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet and sauté until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
- 2
- 3
Combine Ingredients
Add the aji verde sauce and white wine to the skillet, scraping up any brown bits from the bottom. Bring to a simmer.
- 4
Cook the Rice
Stir in the rice and chicken broth. Return the chicken to the skillet, nestling it into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
- 5
Add Vegetables
After 20 minutes, add the white corn and peas, gently folding them into the rice. Cover and let it cook for an additional 5 minutes.
- 6
