Easy recipe Arroz Con Pollo Recipe

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about two teaspoons olive oil (Recipes by ingridients olive oil) one brown onion, halved, coarsely chopped one garlic clove, crushed about six (about six hundredg) chicken thigh fillets, halved crossways one teaspoon ground cumin one teaspoon ground sweet paprika one/about two teaspoon saffron (Recipes by ingridients saffron) threads about one hundred and fiftyg (about three/four cup) SunRice White Long Grain Rice one x about four hundredg can diced Italian Roma tomatoes about two hundred and fiftyml (one cup) Campbells Real Stock Chicken one tablespoon tomato paste two hundredg fire-roasted peeled whole peppers (Always Fresh brand), coarsely chopped one quarter cup coarsely chopped fresh continental parsleyStep one Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for about three-four minutes or until onion softens. Add the chicken and cook, stirring occasionally, for about three-four minutes or until brown all over. Add the cumin, paprika and saffron (Recipes by ingridients saffron) and cook, stirring, for one minute or until aromatic. Arroz Con Pollo Recipe. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for fifteen minutes or until chicken and rice are tender. Step about two Add the tomato paste, peppers and parsley, and cook, stirring, for about two-about three minutes or until heated through. Arroz Con Pollo Recipe. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately..