Lightened Up Arroz Con Pollo

I'm going outside of our typical spanish/mexican meal routine today. I have a bad relationship with Southern style chicken and rice.  We at a lot of it as a child and I have trouble eating it now.  I do love chicken and yellow rice though.

I saw this recipe pop up on Skinnytaste the other day and decided that it was time to try a new spin on chicken and rice.  It was an easy one pot meal and the leftovers were even better.  Mr. T even went back for seconds.

I was surprised with how many vegetables went into the dish and even though this is a very flavorful dish it's not spicy so I think it would be a favorite with kids at the dinner table.

Lightened Up Arroz Con Pollo:
(adapted from Skinnytaste- 8ppt+)

Ingredients:

8 skinless chicken thighs
1 tablespoon vinegar
2 teaspoon sazon
1/2 teaspoon chipotle in adobo
1/2 garlic powder
3 teaspoon olive oil
1/2 onion
1/4 cup cilantro
3 cloves garlic
5 scallions
1/2 a bell pepper
1 tomato, diced
2 1/2 cups enriched long grain rice
4 cups water
1 chicken bouillon cube
salt to taste

Directions:

Season chicken with vinegar, 1/2 teaspoon sazon, adobo and garlic powder and let it sit 10 minutes. Heat a large deep heavy skillet on medium, add 2 teaspoon oil when hot. Add chicken and brown 5 minutes on each side. Remove and set aside.

Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, bouillon (be sure it dissolves well) and remaining sazon, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.

Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).

Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!