Name: Arroz Con Pollo recipe by Vahitha Hasan at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 lbs chicken, thighs and drumsticks with skin; 1 tsp garlic powder; 1/2 tsp dried cumin; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 3 tbsp Vegetable Oil; 1 small onion, chopped; 1 red bell pepper, diced; Salt required; 1 cup black bean, cooked; 1+1/2 cup sticky rice; 2 garlic clove, chopped; 1+1/2 cup chicken stock; 1/2 cup tomato puree

Ingredients Serving: 4

2 lbs chicken, thighs and drumsticks with skin
1 tsp garlic powder
1/2 tsp dried cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
3 tbsp Vegetable Oil
1 small onion, chopped
1 red bell pepper, diced
Salt required
1 cup black bean, cooked
1+1/2 cup sticky rice
2 garlic clove, chopped
1+1/2 cup chicken stock
1/2 cup tomato puree

Instructions

ombine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake well.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated
Heat the oil in a pan. Add the chicken and fry it on all sides, in medium flamw . Transfer the chicken to a plate
Add the onions, red peppers, black bean and 1/2 teaspoon salt to the pan. Cook it over moderate heat, until softened. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant.
Meanwhile, combine the stock, tomato sauce in a bowl. Add 1+1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid.
Bring the rice to a boil. Reduce the heat to medium-low and chicken. Cook until the chicken is cooked through, the rice is tender and the liquid is absorbed.
Switch off and Let the skillet stand covered, about 10 minutes before serving.

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