Dried Cranberry Arroz Con Pollo
- Ingredients
- Instructions
- 3 Tbsp. Olive oil
- 4 Chicken thighs, skin on
- 1 tsp. Salt, divided
- 1 Onion, small, finely chopped
- 2 Garlic, cloves, chopped
- 1/4 cup Dried cranberries, chipped
- 1 1/2 cup Rice, long grain
- 1 Pepper, red bell, diced
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 tsp. Achiote paste
- 1/2 tsp. Cumin, dried
- 1/4 tsp. Black pepper
- 1/4 tsp. White pepper
- 1 Bay leaf
- 1 1/2 cup Chicken stock
- 1/2 cup 1 20-oz. can crushed pineapple in syrup
- Garnish
- 1/2 cup Dried cranberries
- 1/4 cup Cilantro, finely chopped
- Heat oil in saucepan set over medium heat; cook chicken thighs, skin side down. Sprinkle with ½ tsp salt. Cook, turning once, for about 10 minutes or until golden and cooked through. Transfer to plate using slotted spoon; set aside.
- Add chopped onion, garlic and cranberries to pan; cook, stirring occasionally, for 4 to 5 minutes or until fragrant. Stir in rice. Cook, stirring occasionally, for about 5 minutes or until translucent.
- Stir in bell pepper, onion and garlic powders, achiote paste, cumin, black and white pepper, remaining salt, bay leaf, chicken stock and tomatoes. Return chicken to pan. Bring to boil; reduce heat to medium and cook for about 20 minutes or until rice is cooked and liquid is absorbed. Discard bay leaf.
- Garnish: Sprinkle dried cranberries and cilantro over top. Serve immediately.
Source
- Chef Julian Rodarte
- 3 Tbsp. Olive oil
- 4 Chicken thighs, skin on
- 1 tsp. Salt, divided
- 1 Onion, small, finely chopped
- 2 Garlic, cloves, chopped
- 1/4 cup Dried cranberries, chipped
- 1 1/2 cup Rice, long grain
- 1 Pepper, red bell, diced
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 tsp. Achiote paste
- 1/2 tsp. Cumin, dried
- 1/4 tsp. Black pepper
- 1/4 tsp. White pepper
- 1 Bay leaf
- 1 1/2 cup Chicken stock
- 1/2 cup 1 20-oz. can crushed pineapple in syrup
- Garnish
- 1/2 cup Dried cranberries
- 1/4 cup Cilantro, finely chopped
- Heat oil in saucepan set over medium heat; cook chicken thighs, skin side down. Sprinkle with ½ tsp salt. Cook, turning once, for about 10 minutes or until golden and cooked through. Transfer to plate using slotted spoon; set aside.
- Add chopped onion, garlic and cranberries to pan; cook, stirring occasionally, for 4 to 5 minutes or until fragrant. Stir in rice. Cook, stirring occasionally, for about 5 minutes or until translucent.
- Stir in bell pepper, onion and garlic powders, achiote paste, cumin, black and white pepper, remaining salt, bay leaf, chicken stock and tomatoes. Return chicken to pan. Bring to boil; reduce heat to medium and cook for about 20 minutes or until rice is cooked and liquid is absorbed. Discard bay leaf.
- Garnish: Sprinkle dried cranberries and cilantro over top. Serve immediately.
Source
- Chef Julian Rodarte
Thanks for sharing delcious Recipe with us.
That’s is very great and awesome.
Looks very tasty.