La La Anthony’s Arroz Con Pollo (beans & rice)

On this week’s episode of Your Mama’s Kitchen, I was joined by the always-fabulous and always-fun actress, producer, TV personality, and fashion icon La La Anthony!

La La and I had such a good time discussing the places, people, and meals that helped shape who she is today. We talked about her childhood in Brooklyn and her teenage years in Atlanta, her early days working in media as a VJ on Total Request Live, her ascent towards becoming a powerhouse in TV, film, business, and fashion — and how her mother’s kitchen and the lessons she learned there played a role in all of it. La La shares a funny memory of catching her mom in the act of “outsourcing” a Thanksgiving side dish.

Check out this La La’s episode on YouTube where she talks about her Borinquen family and her favorite recipe for Arroz Con Pollo.

Listen, and as always, let us know whatcha think!

Ingredients

5 Pieces of Chicken Thighs

1 med yellow onion finely chopped

1 green pepper finely chopped

3 cloves fresh garlic minced

Adobe seasoning

cooking oil

1 1/2 c. extra long grain rice

3 c water

1 packet chicken bouillon

1 packet sazon goya with saffron seasoning or adobe seasoning

1 small jar pimento strips

INSTRUCTIONS

STEP 1

Wash and pat dry chicken pieces. Season chicken adobo seasoning.

STEP 2

Heat oil on medium in pan large enough for the chicken. Brown chicken for 7-10 minutes.

STEP 3

Stir onions, peppers and garlic into pot and cook until soft in oil.

STEP 4

Add rice, bouillon, and sazon to the pot.

Stir constantly until the rice is completely coated in the oil and mixture about 1 minute.

STEP 5

Stir in 3 cups of water and bring to boil.

STEP 6

Add chicken to the pot, cover and reduce to ow summer. Monitor until water is absorbed and rice is tender and chicken is cooked all the way through. (about 25 minutes)

TO SERVE:
Fluff rice with fork and garnish with Pimento strips.

ENJOY!

Michele’s Kitchen Notes
Thank you to La La for sharing her recipe. You can also use this recipe with your favorite family rice. Just remember to use the cooking instructions for the rice you select and check the chicken using a thermometer.

Chicken thighs should be cooked to an internal temperature of 165°F (74°C) for safe consumption. However, for optimal tenderness and flavor, especially when using methods like baking or roasting, many prefer to cook them to a higher temperature, around 175-185°F (79-85°C). This allows more of the connective tissue to break down, resulting in a more succulent and tender texture.