Arroz Con Grilled Pollo

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thoroughly coat the chicken legs with the olive oil.
  • Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
  • Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
  • Remove chicken to a plate.
  • Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
  • Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
  • In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
  • Bring to a boil, stirring to incorporate.
  • Add chicken legs and any juice on the plate.
  • Cover, reduce heat to a simmer, and cook for 25 minutes.
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