I have been on an Italian kick lately so for this dish I decided to go back to my roots. Arroz con Pollo is a Venezuelan dish my Mom would make all the time growing up. You can find different versions of this all across Latin America. Again, I have taken the base recipe and added a few steps that I feel enhance the recipe.

2-3 Chicken thighs (with bone)
1 cup chicken broth
2 cups cooked rice (white or brown)
1 carrot, chopped
1 1/2 celery stalks, 1/4 inch slices
1 medium onion, chopped
1 green pepper, chopped
1/4 cup peas
1 medium tomato, chopped
1/2 jalapeño (optional)
2 cloves garlic, pressed
2 Tablespoons olive oil
garlic powder
chili powder (optional)

Prep time: 15 minutes
Cook time: 35 minutes
Calories: 437 per serving
Servings: 2

Warm 1 medium & 1 large saute pan with 1 tablespoon each olive oil. Lightly dust the chicken with salt, pepper, garlic powder, and crushed red pepper. Quickly brown chicken in large saute pan (about 2 minutes per side) in order to cling spices to meat.

It doesn’t matter if the chicken is cooked all the way through because you will cook in chicken broth. Remove chicken from pan and drain oil into a small dish (you will use later). Pour chicken stock in large pan and bring to a boil. Add celery and carrots and cook about 4 minutes. Return chicken to large saute pan and cook 20 minutes at medium low.

Meanwhile cook onion in medium saute pan until translucent. Add green peppers and garlic and cook until tender. Add tomatoes and stew with desired salt and pepper.

Once veggies are cooked remove chicken from large saute pan. Mix all veggies in large pan and stir in jalapeño. There will be some chicken broth left over. Add cooked rice and mix well with veggies. Reduce heat to low.

This is an additional step because, I like my chicken a bit crispy. Cook chicken until browned in reserved olive oil. Remove chicken from bone and add back to large pan.

Food for Thought:
–The spice rub for the chicken is an addition. I wanted to add more spice and flavor to the dish and trust me the chicken comes out super yummy.
–You can use boneless chicken breast cut into smaller pieces but as my mother would say, cooking with the bone is key para mantener el sabor (maintain the flavor).
–You can add more peas and celery. I am not a big fan of either especially peas. When I was a kid, I would only eat peas if I could put them in mashed potatoes. As an adult, I can tolerate peas if they are minimal and mixed with other things.
–As I mentioned before browning the chicken is optional. You can just add the chicken to the chicken broth with desired salt and pepper. This would be more traditional.