Ted Stelle- Arroz con Pollo Arroz con Pollo Arroz con Pollo (Rice with Chicken) Estimated Times Preparation Time: 30 mins. Cooking Time: 50 mins. Refrigerating Time: 1 mins.

Ted Stelle- Arroz con Pollo Arroz con Pollo Arroz con Pollo (Rice with Chicken) 8 chicken thighs 3 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, chopped 1 cup long-grain rice 1 cup low-salt chicken broth 1/2 cup chopped roasted red pepper 1 can (14.5-oz.) plum tomatoes, chopped 3/4 cup canned black beans, rinsed 1 can (15-oz.) baby corn, drained 1/4 teaspoon salt 1/4 cup sour cream, (for garnish) 2 tablespoons chopped fresh cilantro 1 avocado, sliced 1 recipe spice rub, (recipe follows) 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper INGREDIENTS

Ted Stelle- Arroz con Pollo Arroz con Pollo Arroz con Pollo (Rice with Chicken) DIRECTIONS SPICE RUB In medium bowl or spice bag, mix red pepper flakes, ground cumin, chili powder, salt and ground black pepper. Add chicken and rub spices into all sides of chicken. Cover and refrigerate overnight or for least 1 hour. OVER medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Sauté chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside. ADD remaining tablespoon of oil to casserole dish or paella pan. Mix in onion and garlic; sauté for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately. Serves: 4 Persons