Arroz con pollo is one of the most traditional recipes in Hispanic cuisine. Many of us grew up with the smell of a boiling caldero simmering chicken before being served with some rice. Chef George Duran added a delicious twist to this recipe by adding a little extra kick of flavor. Try it, enjoy it and share it with your loved ones. Buen provecho!
Author: George Duran
Recipe type: lunch, dinner
Cuisine: Mexican
Ingredients
2 Tbsp. toasted sesame seed
1 tsp. cinnamon
1 tsp. mild chili powder
1 tsp. cumin
½ tsp. ground allspice
2 tsp. salt
6 chicken thighs, skin removed
½ C. flour
1 Tbsp. vegetable oil
salt and pepper
6 slices of bacon, chopped
1 medium red onion, chopped
2 red pepper, chopped
6 cloves garlic, minced
2 C. rice, uncooked
2 6-oz. can tomato paste
4 oz. semi-sweet chocolate, chopped
6 C. chicken stock
Curly parsley, finely chopped, for garnish
Preparation
Mix first 6 ingredients in a small bowl and set aside.
Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
Allow to rest for 10 minutes before serving with finely chopped parsley.
Recipe by IMUSA at https://www.imusausa.com/arroz-con-pollo-mole-mole-rice-and-chicken/