dinner

Crunchy Arroz con Pollo Recipe

10 Mins

Ingredients

1 pound Crispy Chicken Strips

1/2 teaspoon ancho chili powder, optional

2 tablespoon canola oil

1 medium onion, chopped

1 red bell pepper, chopped

2 Cubanelle peppers, chopped

3 clove garlic, finely minced

1 kosher salt, to taste

1-1/2 cup rice, uncooked

14-1/2 ounce low sodium chicken broth

3/4 cup water

1/2 cup pimento-stuffed olives, sliced

1/2 cup cilantro, chopped

It means “rice with crunchy chicken,” but it’s also got two types of peppers and plenty of spice.

Directions

1. Prepare Crispy Strips according to package directions. Sprinkle with chili powder prior to cooking if desired.

2. While chicken is cooking, heat oil in a large sauce pan over medium-high heat. Add onion, peppers, garlic and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add uncooked rice and stir until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.

3. Stir the olives and cilantro into the rice and divide among plates. Cut the chicken into slices and serve on top of rice.