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It is important to remember to leave the brown bits in the pan after browning the chicken because this will give the vegetables some extra flavor. It only takes about ten minutes to prepare and about forty minutes to bake but it will smell so good that your mouth will be watering long before it's done.

Let's Get Started!

Ingredients To Gather:

• 1 tablespoon vegetable oil
• 11⁄2 pounds chicken thighs and/or drumsticks
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon black pepper
• 1 cup onion
• 1⁄2 cup bell pepper
• 1 clove garlic
• 1 teaspoon cumin
• 1⁄2 cup beer
• 1⁄2 cup chicken broth
• 1⁄2 cup tomato sauce
• 1 teaspoon coarse salt
• Pinch saffron
• 1 cup rice

Step By Step Directions To Follow:

1. Heat oven to 375°F.
2. Heat the oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Brown chicken on both sides, transfer the chicken to a plate.
3. Add the onion, bell pepper, garlic, and cumin to the pan and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. In a saucepan, bring beer, chicken broth, tomato sauce, salt, and water to a simmer.
4. Stir a pinch of saffron into the vegetable mixture and cook for another minute. Add the rice and stir until all of the rice is coated in oil. Transfer the rice mixture to an 8×8-inch glass dish, spreading it in an even layer. Pour the broth mixture over the rice. Arrange the chicken on top. Cover the dish with foil.
5. Bake, covered, for 30 minutes. Taste the rice for doneness, bake for a few more minutes if needed.

Finished!

Once they get a taste, your family will surely want you to make this Arroz Con Pollo recipe again and again! Have you tried this recipe yet?

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Article Source: Fifteen Spatulas