Arroz con pollo (chicken with rice)
skinless chicken thigh
500 g, (buy 550g), fat trimmed, cut into 3cm pieces
1 medium, finely chopped
1 large, cut into 2 cm pieces
2 large, cut into 2cm pieces
1 tsp, (Mexican)
rice, white, dry
¾ cup(s), (long-grain), (150g)
salt reduced chicken stock
1¼ tbs, (310ml)
2 medium, chopped
canned corn kernels in brine, rinsed, drained
¼ cup(s), chopped
1 medium, (wedges), to serve
- Heat half the oil in a large, deep non-stick frying pan over medium-high heat. Cook chicken, turning, in batches, for 3–4 minutes or until browned. Transfer to a plate.
- Heat remaining oil in pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add capsicum and zucchini and cook, stirring, for 2–3 minutes or until just golden. Stir in chilli powder.
- Add rice and stir to coat. Add chicken, stock, tomatoes and corn and bring to the boil. Reduce heat and simmer, tightly covered, for 25 minutes, stirring once during cooking. Remove from heat and set aside, covered, for 5 minutes. Uncover and stir to separate the grains. Sprinkle with coriander and serve with lime wedges.