April 26, 2020
Hi Cooped Up Cooking with Katie Fans! Here are the 2 recipes for today’s COOPED UP CASSEROLE show at 3pm PST – EASY ONE POT ARROZ CON POLLO AND BERRY AGAVE SANGRIA!! Follow me on Facebook or IG to tune-in!!
2 teaspoons garlic salt
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 bone-in chicken thighs and/or drumsticks
3 tablespoons canola oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 teaspoons minced garlic 3/4 cup thawed frozen peas
1 1/2 cups chicken broth
1/2 cup tomato sauce
Finely chopped cilantro and lemon slices for garnish
Pat the chicken thighs dry with a paper towel. Combine the garlic salt, cumin, black pepper and cayenne in a plastic gallon bag. Place the chicken in the spice mixture and shake, shake, shake until well coated.
Heat the oil in a large skillet with high sides over over medium high heat. Add the chicken and brown on all sides, about 6 minutes each side.
Transfer the chicken to a plate, using tongs. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet, adding more oil if necessary. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes.
Meanwhile, combine the broth, tomato sauce and remaining teaspoon salt in a medium bowl. Set aside.
Add the rice and garlic and cook until fragrant, about 1 minute. Add 1 1/4 cups water and the reserve stock mixture to the skillet and stir to make sure the rice is covered in liquid. Add the peas and stir to combine.
Place the chicken thighs back into the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving. Garnish with cilantro and lemon slices and serve.
Place orange, lemon and lime juices, blue agave syrup and brandy in 2-quart pitcher and mix well. Add wine and lemon-lime seltzer; stir. Chill in refrigerator for at least 1 hour before serving.
Pour sangria into wine glasses over ice. Add fresh sliced strawberries to garnish your glass.