Adobo Arroz con pollo (Chicken and Rice) is a classic main course in Spain and Latin America. Perusing Adobo Arroz con Pollo recipes on the web, I came to realize that there are many variations. So here’s mine, savory, slightly sweet and spicy – truly comfort food.
Ingredients
- 2 lb Boneless Skinless Chicken Thighs cut up
- 3 Yellow Onions chopped
- 2 Large Red Pepper chopped
- 12 oz can Petite Diced Tomatoes with Jalepano Peppers
- 3/4 cup White Rice
- 1 can Chicken Broth
- 1 tblsp Adobo seasoning
- 1/2 tsp Coarse Ground Black Pepper
- 1/4 tsp Paprika
- 1/4 tsp Coarse Ground Black Pepper
- Olive Oil
- 1 tblsp Butter
- 1/2 cup Dry Sherry
Preparation
- Mix Seasonings in a small bowl and set aside
- In a large skillet that has a cover, over medium high heat, add Oil and Butter; when bubbly add Chicken pieces and saute until lightly browned; remove from Skillet
- Add Peppers and Onions to skillet; saute until Onions are translucent and Peppers softened
- Add Diced tomatoes, bring to a boil
- Return cooked Chicken to skillet; add Seasonings and mix well
- Add Sherry and bring to a boil; then add Chicken Broth and bring to a boil
- Finally, add Rice and simmer covered for 20 minutes
