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Arroz con Pollo
Created by: Howcan Team
Ingredients
- 2 lbs of chicken thighs, bone-in and skin-on
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 2 cups of long-grain white rice
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of saffron threads
- 4 cups of chicken broth
- 1 cup of frozen peas
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, red bell pepper, and minced garlic. Cook for 3-4 minutes until the vegetables are softened.
- Stir in 2 cups of long-grain white rice, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, and 1/4 teaspoon of saffron threads. Cook for 1-2 minutes to toast the rice and spices.
- Pour in 4 cups of chicken broth and bring to a simmer. Nestle the browned chicken thighs back into the skillet, cover, and reduce the heat to low. Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Stir in 1 cup of frozen peas and cook for an additional 2-3 minutes until the peas are heated through.
- Garnish with 1/4 cup of chopped fresh cilantro and serve with lime wedges. Enjoy!
Arroz con pollo, a traditional Latin American dish, has a rich history dating back to the Moorish influence in Spain. This flavorful one-pot meal features chicken, rice, and a tantalizing blend of spices. The dish made its way to Latin America through Spanish colonization, where it evolved with the addition of local ingredients and cooking techniques. Renowned chefs like Jose Andres and Ingrid Hoffmann have popularized their own versions of arroz con pollo, adding their unique twists to the classic recipe. Today, the best versions of this dish can be found in authentic Latin American restaurants, where the key to perfection lies in the tender, well-seasoned chicken and the aromatic, fluffy rice. Whether it's cooked in a traditional pot or a modern pressure cooker, arroz con pollo continues to be a beloved comfort food, cherished for its heartwarming flavors and cultural significance.
60 min
6
450 calories
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