5 Ingredient Mexican: Arroz Con Pollo

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INGREDIENTS:

• 5lb/2.5kg bone-in, skin-on chicken thighs

• 25g (2T) olive oil

• 20g (4t) coarse salt

• 5g (2t) black pepper

• 5g (2t) paprika

• 5g (2t) ground cumin

• 5g (2t) turmeric

• 10g (1T) onion powder

• 5g (1t) garlic powder

  FOR THE RICE:

• 400g (2 1/4c) jasmine rice, rinsed

• 5g (2t) cumin

• 5g (1t) garlic powder

• 2g (3/4t) turmeric

• 2g (1/2t) onion powder

• 7g (1 1/2t) coarse salt

• 500g (1 3/4c) chunky salsa

• 650g (2 3/4c) water

• 150g (1+c) frozen peas

• Chopped cilantro

INSTRUCTIONS:

FOR THE CHICKEN:

1. Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.

2. Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.

FOR THE RICE:

1. In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent.

2. Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.

3. Stir in salsa. Cook for 1-2min until cooked down.

4. Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins.

5. Fold cilantro into rice.