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EASY ARROZ CON POLLO (EASY CHICKEN WITH RICE)

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 4
INGREDIENTS
  • 3 tablespoons Blue Bonnet®-stick, divided
  • 2 pounds skinless chicken thighs, rinsed, patted dry
  • 1 pkg (6.4 oz each) Mexican rice with seasoning mix
  • 2-1/4 cups water
  • 1/8 teaspoon Gebhardt® Chili Powder
  • Chopped fresh parsley, optional
DIRECTIONS

Melt 2 tablespoons Blue Bonnet in medium skillet over medium-high heat. Add chicken; cook 8 minutes or until browned on all sides. Remove chicken from skillet; set aside.

Melt remaining 1 tablespoon Blue Bonnet in same skillet. Stir in contents of rice packet and seasoning mix. Add water and chili powder; stir. Return chicken to skillet. Bring to a boil over high heat. Reduce heat to medium-low; cover. Simmer 25 minutes, or until chicken pieces are no longer pink in centers and juices run clear (180°F).

Remove from heat; let stand 5 minutes before serving. Garnish with parsley, if desired.