This recipe is a simple, healthy way to bring smiles to those you love! My family enjoys this “arroz con pollo (chicken and rice)” dinner and I love to make it. All the ingredients are cooked in one pot, making a hearty, tasty meal that satisfies hunger in my home. The savory chicken and rice has a hint of sweetness from the raisins and a slight spiciness from the mustard that makes for a perfect contrast in flavor. My kids and husband ask for it at least once a week and I love to see the smiles on their faces.
Ingredients:
1/2 cup FRENCH'S® Spicy Brown Mustard
2 tbsp olive oil
6 boneless, skinless chicken thighs, cut in half
3 cup yellow rice
1/2 cup raisins
1 cup tomato sauce
2/3 cup green olives stuffed with pimientos, chopped
3 tbsp fresh parsley, chopped
4 cup water
1/2 tsp salt
1/4 tsp pepper
Directions:
Heat olive oil in a medium pot or dutch oven over medium-high heat. Season the chicken with salt and pepper. When oil is hot, add the chicken and brown lightly, about 2-3 minutes per side. Add the rice and brown for 1-2 minutes. Add water and bring to boil, cook for 2-3 minutes. Reduce heat to low and add the raisins, tomato sauce, mustard, and green olives. Stir, cover, and cook for 15-17 minutes, until rice is tender. When ready to serve, sprinkle parsley over rice and stir, just enough to distribute parsley in the rice.
Yellow rice can be substitued for white rice, if desired. Leftovers can be refrigerated and enjoyed the next day!
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