Arroz Con Pollo Mexican Chicken And Rice Mexican Food

Mexican Arroz Con Pollo Recipe Chicken And Rice Mexican St Add 2 quarts of cold water to a large mixing bowl along with 1 2 cup kosher salt. mix well to dissolve the salt and then add the chicken thighs. cover and let brine in the fridge for 30 60 minutes. rinse and de stem 3 plum tomatoes. roast the tomatoes in the oven (400f) for 30 minutes or until you need them. Heat oven to 350°f and grease a 9 x 13 inch baking dish. set aside. in a small bowl mix together the 1 teaspoon kosher salt, 1 2 teaspoon chili powder, and 1 2 teaspoon black pepper. season chicken thighs on both sides with seasoning mixture. heat the 2 tablespoons olive oil in a large frying pan over medium high heat.

Arroz Con Pollo Recipe Mexican Chicken And Rice Season the chicken with salt, pepper, paprika and lime juice. then, cook the chicken in a large pan or skillet for about 8 to 10 minutes. make sure to use a large skillet that you can cover with a lid. remove the chicken from the skillet and set aside. add 5 cups of water to the skillet and bring to a boil. Place the rice in a medium sized bowl. pour in the hot water and let it soak for 15 minutes. add the vegetable oil to the same pan you cooked the chicken in. add the onions and cook them over medium high heat for 3 to 4 minutes, until softened. add the carrots and stir the veggies together. cook for 2 to 3 minutes. In a skillet over medium high heat, toast the rice in the oil, stirring continuously for 3 4 minutes. add in the onion and garlic and cook for 2 3 more minutes. stir in the sazon, the bouillon, the tomato sauce and the water. bring to a boil. put the lid on. Use a large, deep pan. drizzle 1 tbsp olive oil into it, and heat the pan. please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement. place chicken in heated pan. sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently.