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Arroz Con Pollo

Before you jump to Arroz Con Pollo recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us think that comfort foods are bad for us and that we must avoid them. If your comfort food is candy or junk food this is true. At times, comfort foods can be very nourishing and good for us to consume. There are some foods that actually can boost your moods when you consume them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Cold water fish are excellent if you would like to feel better. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all chock-full of omega-3 fatty acids and DHA. These are two substances that promote the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can earnestly boost your mood.

So you see, you don’t need to stuff your face with junk food when you want to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to arroz con pollo recipe. You can cook arroz con pollo using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Arroz Con Pollo:
  1. Prepare boneless, skinless chicken thighs
  2. Provide Salt and freshly ground black pepper
  3. Take Paprika or smoked sweet paprika
  4. Use extra-virgin olive oil
  5. Use large onion or 2 medium onions, chopped
  6. Provide ribs celery, chopped
  7. Take bell peppers, 1 red and 1 green
  8. Use jalapenos, seeded and chopped
  9. Use garlic, chopped
  10. Take bay leaf
  11. Take large ripe heirloom or organic beefsteak tomato, cored and chopped
  12. Provide saffron rice
  13. Take warm water or chicken stock, heated through
Instructions to make Arroz Con Pollo:
  1. Season the chicken liberally with salt, pepper, and paprika. Pre-heat a large, shallow pan, then add 1 tablespoon extra-virgin olive oil. Add the chicken an brown on all sides. Once browned, remove the chicken to a plate and drain off the fat.
  2. Add the remaining tablespoon extra-virgin olive oil to the pan. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit.
  3. Add the tomatoes and rice, then stir in the water or stock. Add the chicken on top and cover the pot, cook 20-25 minutes, until rice is tender. Salt and pepper to taste. Alternatively, finish cooking the chicken in the oven at 375 for 10-15 minutes, then add to rice at the end.
  4. To reheat - To reheat: Add 1⁄2 cup stock or water, sprinkled around the pan. Preheat the oven to 375 degrees F. Heat the dish in the oven until heated through.

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