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Spicy Chipotle Arroz con Pollo
Created by: Howcan Team
Ingredients
- 2 pounds of chicken thighs, bone-in and skin-on
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of long-grain white rice
- 1 can (14 oz) of diced tomatoes
- 2 cups of chicken broth
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of frozen peas
- 1/4 cup of chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion, minced garlic, and diced red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the long-grain white rice and cook for 2 minutes, stirring constantly.
- Add the diced tomatoes, chicken broth, minced chipotle peppers, ground cumin, dried oregano, salt, and black pepper to the skillet. Bring the mixture to a boil.
- Return the browned chicken thighs to the skillet, nestling them into the rice mixture. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the rice is tender.
- Stir in the frozen peas and cook for an additional 5 minutes, until the peas are heated through.
- Sprinkle the chopped fresh cilantro over the Arroz con Pollo and serve with lime wedges for squeezing over the dish. 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 combines tender chicken, aromatic rice, and a tantalizing blend of spices. The addition of smoky chipotle peppers adds a fiery kick, elevating the dish to new heights. Renowned chefs like Chef Rick Bayless have popularized the use of chipotle in Arroz con Pollo, infusing it with a bold and smoky flavor. In regions like Mexico and the American Southwest, this spicy twist on the classic dish has become a beloved staple. For the best version of this dish, seek out restaurants that specialize in authentic Mexican or Latin American cuisine. The key to getting it right lies in the perfect balance of heat from the chipotle peppers and the savory flavors of the chicken and rice. For a famous alternative method, consider grilling the chicken with a chipotle marinade before adding it to the rice, infusing the dish with a delightful smokiness.
60 min
6
450 calories
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