This recipe is based loosely on this one for Arroz Con Pollo from Skinny Taste.
I believe I’ve mentioned that I’m a picky eater. I have texture issues with both peppers and tomatoes. I like the flavors, but I can’t handle them whole. I’m weird. I realize this. I’m slowly getting better about a lot of my food issues.
I have a lot of them, though, so this could take some time.
So, I switched some stuff up, added some different vegetables, and ended up with this dish that my family asks for all the time. It’s definitely one of our favorites.
This recipe does use two Hispanic seasonings. I found them in all my local grocery stores. Just look in the Hispanic aisle. I have faith that you can find them.
Chicken and Rice
4 Boneless Skinless Chicken Thighs
¼ Cup White Vinegar
2 Packets Sazon Seasoning
½ tsp Adobo Powder
1 Tbsp Olive Oil
½ tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Cayenne Pepper
1 Cup Long Grain Enriched Rice
16 oz Frozen Peas and Carrots
2 Cups Chicken Broth
Mix vinegar, one packet of Sazon, and the Adobo Powder together. Add chicken and allow to marinate at least 10 minutes, but longer is better.
Heat the olive oil in a large skillet, and brown the chicken for about 5 minutes on each side. Remove and set aside.
Add any remaining marinade to the skillet, along with all other seasonings, rice, and vegetables. Allow to cook for five minutes.
Slowly stir in chicken broth and add chicken back into pan.
Bring to a boil, cover, and reduce heat to low. Allow to cook for 20 minutes without removing the lid.
Shut off heat, and let sit for an additional 10 minutes without removing the lid.
Fluff, serve, and enjoy.
This makes 4 servings, one thigh and about 1.5cups of rice/vegetables each. Depending on the size of the thighs used, each serving has around 400 calories. Not too shabby!