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5 Ingredient Mexican: Arroz Con Pollo

If I could choose one meal for the rest of my life it would probably be chicken and rice. I just never get tired of it and it always hits the spot. Arroz con pollo honestly makes me like chicken and rice even more. This was my favorite recipe out of the 5 Ingredient Mexican video and I hope you give it a try.
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Ingredients 

  • 5 lb bone-in, 2.5kg, skin-on chicken thighs
  • 25 g olive oil, 2T
  • 20 g coarse salt, 4t
  • 5 g black pepper, 2t
  • 5 g paprika, 2t
  • 5 g ground cumin, 2t
  • 5 g turmeric, 2t
  • 10 g onion powder, 1T
  • 5 g garlic powder, 1t

FOR THE RICE

  • 400 g jasmine rice, rinsed, 2 1/4c
  • 5 g cumin, 2t
  • 5 g garlic powder, 1t
  • 2 g turmeric, 3/4t
  • 2 g onion powder, 1/2t
  • 7 g coarse salt, 1 1/2t
  • 500 g chunky salsa, 1 3/4c
  • 650 g water, 2 3/4c
  • 150 g frozen peas, 1+c
  • Chopped cilantro

Instructions 

FOR THE CHICKEN

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

  • In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent.
  • Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.
  • Stir in salsa. Cook for 1-2min until cooked down.
  • 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.
  • Fold cilantro into rice.
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