Chicken and Rice Poblano (Arroz con Pollo)
15 ingredients · 9 steps · from Cooking Con Claudia
Ingredients
- 2 lbs chicken breast or thigh
- 2 tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- oil
- 1 tbsp butter
- 1 onion
- 1 1/2 cups rice
- minced garlic
- corn
- roasted poblanos
- chicken bouillon or salt
- 3 cups chicken broth or water
- media crema
Steps
- Mix salt, paprika, ground cumin, and black pepper into a spice blend. Season chicken on both sides.
- Heat oil in pan over medium-high, sear chicken 2-3 minutes per side. Remove from pan (not fully cooked yet).
- Reduce heat to medium. Melt butter in the same pan and sauté onion for a couple of minutes.
- Add rice, mix and cook a couple more minutes. Add minced garlic and cook 30 seconds.
- Add corn and roasted poblanos. Season with chicken bouillon or salt.
- Add chicken broth or water, scrape up the brown bits from the pan.
- Stir in media crema and bring to a simmer.
- Return chicken to the pan, reduce heat to low, cover, and cook for 30 minutes until liquid evaporates.
- Allow to rest for 10 minutes before serving.
Recipe extracted by Foodle from “This One-Pan Chicken & Rice Poblano Will Be Your New Obsession!!!” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
