One-Pot Classic Arroz con Pollo
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For a streamlined Mexican arroz con pollo full of classic flavors, we briefly marinated bone-in chicken thighs in a mixture of vinegar, salt, pepper, and oregano.
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
WHY THIS RECIPE WORKS
We stewed the meat with tomato sauce, olives, capers, and rice until it became fall-off-the-bone tender while the rice cooked evenly. We started the chicken skin-on to maximize the flavorful renderings but then removed it after cooking. Usi...