Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down
1 packet of Sazon Goya con Culantro y Achiote. This is a basic chicken and rice dish. It is easy to make and only 1 pot is used so the clean up is very fast
ArrozconPollo a lo Aibonito (Chicken with Rice Aibonito)Adapted from "A Taste of Puerto Rico. ” – Don MarquisCONTACT ME--------------------------------------------------------------------------------------- SPRING CLEANING BOOK GIVEAWAYSAs a book blogger/reviewer, dedicated bibliophile, and just plain serious reader, I have way too many books around here
Prepare rice and bake arrozconpollo. While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds
Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano
If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly
ArrozconPollo (Chicken with Rice)Serves 4-6Ingredients1 (3 to 4-pound) chicken, cut in 8 serving pieces(not pictured)1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced4 cups chicken broth, homemade or canned low-sodium broth1 cup light beer, such as lager3 tablespoons Adobo seasoning
Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers
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