Couscous con Pollo
Here is a cool twist on the Latin classic, Arroz con Pollo. This dish tastes just as rich and delicious as the original, but it comes together a bit faster. It's also a bit healthier.
1 tablespoon olive oil, plus more for serving
1 ½ pounds boneless, skinless chicken thighs, fat trimmed
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
½ tsp red pepper flakes
1 cup whole grain couscous
1 packet seasoning with azafran
½ cup frozen peas
½ cup chopped cilantro
1. Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper. Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
2. Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft. Add the couscous and 2 cups of water to your caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
3. Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.