Now that it's finally getting a little cooler (or at least rainier) in Austin, all I want to do is throw as many ingredients as possible into a pot and watch it simmer as the kitchen fills with a decidedly fall-ish aroma. Chili, braised basically anything, beef stew, chicken and dumplings, and now this first-time-knocked-it-out-of-the-park arroz con pollo.
Ingredients
2 teaspoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
Salt and pepper, to taste
6 chicken thighs
3 tablespoons vegetable oil
1/2 onion, chopped
1 garlic glove, minced
1 small jalapeño pepper, minced
1 1/2 cups of rice
1 15-ounce can tomato puree
1 cup chicken broth
1/2 cup frozen peas
3/4 cup chopped cherry tomatoes
Directions
Preheat oven to 375 degrees. Combine chili powder, oregano, cumin, salt, and pepper. Rub spice mixture on both sides of the chicken. In a large (oven-safe) pot, cook chicken in vegetable oil over medium-high heat until browned. Transfer cooked chicken to a bowl.
Add onion, garlic, jalapeño, and cook for a few minutes over medium-low heat. Add rice, turn up the heat to medium-high, and cook for a few more minutes. Then add the tomato puree, broth, peas, tomatoes, and chicken. Bring to a simmer, then cover and put in the oven. Bake 30 minutes.
(Adapted from D: ALS)
