About This Recipe:
There is an amazing Peruvian restaurant in Long Island City called Jora that I used to love getting dinner at when I lived in Queens. My favorite main dish to get there by far was the arroz con pollo (with a mango pisco sour to wash it down with.) I’m not sure if it is technically a traditional Peruvian dish, but it’s super delicious and flavorful regardless. There are many great ways to make arroz con pollo, but Jora makes theirs with chicken breast, rice, peas, and cilantro. This recipe looks and sounds impressive, but it’s actually a fairly simple one skillet meal. The hardest part is waiting for the rice to simmer and cook.
Enjoy!
Ingredients (4 servings)
-1 lb boneless, skinless chicken thighs
-1 small onion, diced
-1 red bell pepper, sliced
-1.5 cups basmati rice, rinsed
-14 oz diced tomatoes
-14 oz chicken stock
-3/4 cup frozen peas
-1/4 cup parsley, chopped
-Olive oil
-Salt and pepper
Seasonings
-1 tsp garlic powder
-1/2 tsp cumin
-1/2 tsp paprika
-1/2 tsp chili powder
-Salt & pepper
Instructions (1 hour)
1. In a small bowl, mix together all of the seasoning ingredients. Sprinkle evenly over the chicken.
2. In a large skillet over medium high heat, pour in 1-2 tbls of olive oil and brown the chicken for 4 minutes per side (they will finish cooking later.) Transfer to a plate.
3. Add in the onion and peppers, and sauté for 5 minutes until tender. Season with salt and pepper.
4. Stir in the rice, diced tomatoes, and chicken stock, and bring the mixture to a boil.
5. Nestle the chicken back in the pan. Cover the skillet and simmer on low heat for 25 minutes (or until the rice has finished cooking.)
6. Toss in the peas to heat through and sprinkle with the parsley.
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