Spanish Chicked and Rice(Arroz con Pollo)

Ingredients

• 3 tablespoons of vegetable oil (soy, canola, corn, or olive)
• 1 medium onion sliced
• 1 green pepper diced
• 1.5 cups of rice
• 4 cups of low-sodium chicken broth
• 3 cloves of garlic minced
• 1 tablespoon tomato paste
• 2 chicken wings, thighs and legs (skin on preferred)
  • OR 14 wing portions
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of Ancestral Seasoning

Directions

1. Season chicken, set aside
2. Heat oil in pan, when oil begins to smoke/shimmer, add chicken thighs and legs. Brown each side for 2 minutes, set aside.
3. Add onion, garlic and pepper. Saute for 1 minute.
4. Add tomato paste, stir for 1 minute. Get it well mixed.
5. Add rice, stir for one minute
6. Add chicken broth, salt and pepper. Scrape up any brown bits on bottom of pan (that’s flavor baby!) Stir and bring to boil
7. Add chicken parts (thighs and legs first), simmer on medium heat for 15 minutes then bring down to low.
8. Let sit for 5 minutes