Arroz Con Pollo (Chicken with Rice)

Tomatoes, garlic, and chipotle chiles make a smoky sauce to serve over the chicken and rice in this recipe. Fresh tomatoes and cilantro add color and flavor to the final dish.



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Servings: 6
Prep Time: 25 mins
Total Time: 6 hrs 10 mins
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Ingredients
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    6   small 
    skinless bone-in chicken breast halves (about 4 pounds)
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    1   tablespoon 
    dried oregano
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    1   tablespoon 
    chili powder
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    2   teaspoons 
    ground cumin
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    1   tablespoon 
    vegetable oil
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    1  14 1/2 ounce can 
    diced tomatoes
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    1   small 
    onion, cut into 1-inch chunks
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    2   
    garlic cloves
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    1/2  
    chipotle chile (from canned chipotle in adobo sauce)
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    1  14  ounce can 
    low-sodium chicken broth
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    1 1/2  cups 
    instant rice
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    1 1/2  cups 
    frozen peas
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    1   pint 
    cherry tomatoes
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    1/4  cup 
    coarsely chopped fresh cilantro lime wedges, for serving

Directions
1.
Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
2.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.
3.
Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.
4.
Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.
5.
Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.
Nutrition information
Per Serving: cal. (kcal) 380, Fat, total (g) 5, chol. (mg) 110, sat. fat (g) 1, carb. (g) 31, fiber (g) 3, pro. (g) 49, sodium (mg) 650, Percent Daily Values are based on a 2,000 calorie diet
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