Are you craving comfort foods? We are too! This time of year makes us want warm and delicious meals! Our friends at Mazola Corn Oil teamed up with Chef Ana Q to create a recipe that is a new take on a true Hispanic comfort food classic and what better time to feature this recipe than during Hispanic Heritage Month?! Tag us on Instagram @ctown.supermarkets when you recreate this dish!

Ingredients:

• 1/4 cup Mazola Corn Oil
• 1 whole chicken, cut into 8 pieces
• Salt + Pepper
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1 (8 oz.) can tomato sauce
• 2-3 teaspoons annatto seasoning mix
• 1 bay leaf
• 1 cup cooking wine or 12 oz. beer
• 2 cups long-grain converted rice
• 6 cups chicken stock
• 1 (8.5 oz.) can peas, do not drain
• 1 (8.5 oz.) can roasted red peppers
• Lime wedges, for garnish
• Plantain chips, for garnish

Directions:

• Preheat oven to 325 degrees.
• Add Mazola Corn Oil into a pot set to medium-high heat.
• Liberally season chicken with salt and pepper, then add to pot with the skin-side down; sear until golden brown.
• Remove chicken from pot; add bell peppers, onions and garlic to pot and let simmer for 3-5 minutes.
• Lower heat to medium; add tomato sauce and let cook for 3-5 minutes.
• Add annatto seasoning and chicken stock and raise heat to high.
• Add chicken thighs back to pot along with cooking wine and bay leaf; allow to boil.
• Cover the pot and reduce heat to medium-low and simmer for 30 minutes.
• Add rice, canned peas and the canned pea juice to the pot. Stir and cover pot.
• Transfer pot to oven ;and cook for 20 minutes.
• Plate arroz con pollo, garnish with peas, lime wedges and plantain chips.