Papas Con Pollo (chicken and potatoes)
19 Oct 2010 Leave a Comment
in comfort food, recipe Tags: chicken, potatoes, recipe
Arroz con pollo, or chicken with rice, is one of those classic Latin dishes for which every family has its own recipe. That’s all very well and good, but I get a little tired of rice. And, as has been established previously, I adore potatoes.
This dish is a take on the classic Arroz Con Pollo . . . but with potatoes! It is delicious. It is comforting. It is healthy!
Ingredients:
- 2 Tablespoons oil
- 4-6 boneless, skinless chicken thighs or breasts
- Salt and pepper, to season
- 1 medium onion, grated or pureed in processor
- 3 cloves garlic, finely chopped
- 1 red bell pepper, pureed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 bay leaf
- 1/2 lb. small red potatoes, halved
- 8 ounces tomato sauce (or V-8)
- 1/4 cup chopped cilantro, loosely packed
Directions
- Heat the oil over medium heath in a large skillet.
- Season the chicken with salt and pepper, on both sides, and add to the skillet. Cook, turning once, until browned on both sides. (About 5 minutes per side.) Transfer to a plate. Reserve about 2 Tablespoons of oil in the skillet.
- Add the pureed onion and garlic to the skillet. Scrape up any brown bits.
- Add the pureed red pepper, cumin, coriander, and bay leaf to the skillet.
- Increase the heat to medium-high. Stir in the potatoes, tomato sauce and 1 cup water. Lower the heat, cover and simmer for about 10 minutes.
- Return the chicken to the skillet. Cover and simmer, until the chicken is thoroughly cooked. (Give it a good 20 minutes.)
- Discard the bay leaf. Sprinkle with cilantro. Serve!
