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Arroz con Pollo- Chicken with Adobo

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Description

Spanish Adobo Chicken and Rice: A Flavorful and Easy-to-Make One-Pan Meal

Spanish adobo is a flavorful seasoning blend that is used in many dishes throughout Spain and Latin America. This recipe for Spanish adobo chicken and rice is a delicious and easy-to-make one-pan meal that is perfect for a weeknight dinner. The Spanish adobo seasoning blend is thought to have originated in the Philippines, where it was brought by Spanish colonists. The blend is made with a variety of spices, including paprika, garlic powder, oregano, and black pepper. It is often used to marinate meat, fish, and vegetables.

The chicken is first browned in a skillet, then the vegetables are cooked in the same skillet. The rice is then added and cooked until translucent, followed by the chicken stock and the adobo seasoning. The chicken is then returned to the skillet and everything is cooked until the chicken is cooked through and the rice is tender.

This recipe is a great way to use up leftover chicken, and it is also a good way to introduce your family to the flavors of Spanish cuisine. The adobo seasoning gives the chicken a delicious and slightly smoky flavor, and the rice is perfectly cooked. This dish is sure to become a new favorite in your household. This recipe is a great way to enjoy the flavors of Spanish cuisine at home. It is also a relatively easy recipe to make, so it is perfect for a weeknight meal.

Ingredients:

1 (3-1/2 To 4 Lb.) Chicken , cut into 8 pieces
3 Teaspoons Spanish Adobo (Sazon) Seasoning, divided
3 Tablespoons Vegetable Oil, divided
1/2 Cup Onion, chopped
1/2 Cup Green Bell Pepper, chopped
3 Cloves Garlic, chopped
1/2 Cup Tomato Sauce
1/4 Cup Pimiento-Stuffed Green Olives, sliced
1 Teaspoon Mexican Oregano
2 Cups White Basmati Rice
3 Cups Chicken Stock
1 Cup Frozen Peas

Directions:

Season chicken all over with 1 teaspoon Adobo Seasoning.

Heat 1 tablespoon oil in large, heavy saucepan on medium heat, add chicken pieces, and cook until golden brown all over.

Transfer to plate.

Place onion, bell pepper and garlic in food processor, and process until very finely chopped.

Add remaining 2 tablespoons oil in saucepan, and reduce heat to medium. Add onion mixture, and cook, stirring, until onion is translucent and vegetables are all soft, about 10 minutes.

Add tomato sauce, olives Oregano and remaining Adobo Seasoning and cook, stirring, for 2 minutes.

Add rice, and cook for 3 minutes, stirring, until rice is translucent around edges of grains.

Add stock, and bring to a boil.

Reduce heat to low to maintain a simmer.

Return chicken to pan and cover pan.

Simmer 20 minutes.

Sprinkle peas into pan, replace lid and cook 10 minutes more, until rice is tender and all liquid has been absorbed.

Remove pan from heat, and let stand 5 minutes.

Fluff with fork.

Serve rice topped with chicken pieces.

 

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