Ok, this particular recipe is loved by my picky kids — AND IT HAS PEAS IN IT! Winning! Simply said, a batch of of my American-ized arroz con pollo recipe is super tasty, gluten-free and easy to make. Here goes:
Ingredients:
♥ 1 chopped sweet onion
♥ 1 cube of chicken broth
♥ 1 package of chicken breasts chopped OR chicken thighs with skin
♥ 1 large package of Vigo yellow rice
♥ Half a package of frozen peas
Preparation:
Sauté onions and cube of chicken broth in lots of olive oil until onions are clear. Add chopped uncooked chicken breast and cook for 1 minute on each side. Add bag of Vigo yellow rice (along with the amount of water written on the bag) and frozen peas. Simmer for 35 minutes until all water evaporates. Now, if you choose to use chicken thighs with skin, brown the chicken thighs first — remove from pan, and then proceed to cook onion. After you add the rice, water, chicken broth cube and peas, add the browned chicken thighs on top and cook until water evaporates. Enjoy!
