Your rating
Not rated yet!
Modify
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
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Extra Rosemary and Garlic Braised Lamb Shank
Tender and flavorful lamb shanks braised with extra rosemary and garlic, perfect for a special dinner.
200 min
4
550 calories
Rum-infused Chocolate Mousse
Indulge in this rich and creamy chocolate mousse with a hint of rum for a decadent dessert experience.
30 min
6
320 calories
Mushroom and Spinach Rigatoni with Extra Parmesan Cheese
A delicious and creamy pasta dish with mushrooms, spinach, and extra parmesan cheese.
35 min
4
450 calories