Authentic home cooking from Chile, with US measurements. 
Arroz con Pollo, Jon Style
This recipe is delicious. It features skinless, boneless chicken thighs cooked with basmati rice, saffron, spices, and vegetables. This is one of those dishes where every cook has their own version. It's easy to make—the most time-consuming part is prepping the ingredients.
https://youtu.be/bmU0s2Cj54A
Arroz con Pollo, Jon Style
This recipe is delicious. It features skinless, boneless chicken thighs cooked with basmati rice, saffron, spices, and vegetables. This is one of those dishes where every cook has their own version. It's easy to make—the most time-consuming part is prepping the ingredients.
https://youtu.be/bmU0s2Cj54A
Open in Cookpad AppSteps
- 1
PREPARE AND MARINATE THE CHICKEN
Remove the skin and bones from the chicken thighs, then cut into thick strips.
Place the bones in a pot with water and simmer for 20 minutes, then strain the liquid.
Add salt and saffron to the water to infuse color.
In a small bowl, mix the spices and marinate the chicken. Let it marinate for 30 minutes.
While the chicken is marinating, chop and measure the remaining ingredients.
- 2
Heat a skillet with the vegetable oil. Brown the chicken and set aside.
- 3
In the same skillet without cleaning it, sauté the onion, carrot, and chorizo until browned.
Add the rice and toast it lightly.
Add the green and red bell peppers, chicken, hot chicken broth with saffron, and the beer.
Cover the skillet and cook over low heat for 17 minutes.
- 4
After 17 minutes, add the peas, olives, capers, and caper vinegar on top. Cover and cook for 3 more minutes.
Uncover, add the cilantro, and stir.
- 5
Serve immediately.
https://youtu.be/bmU0s2Cj54A
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