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Arroz con Pollo with Extra Vegetables
Created by: Howcan Team
Ingredients
- 1 1/2 lbs of chicken thighs, bone-in and skin-on
- 2 cups of long-grain white rice
- 3 1/2 cups of chicken broth
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of frozen peas
- 1 cup of diced carrots
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/4 cup of chopped fresh cilantro for garnish
Instructions
- In a large Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the chicken thighs with salt, pepper, and half of the cumin, paprika, and oregano.
- Add the chicken thighs to the hot oil and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
- In the same pot, add the remaining tablespoon of olive oil and sauté the diced onion, garlic, red bell pepper, and green bell pepper for 3-4 minutes until softened.
- Stir in the rice, remaining cumin, paprika, oregano, and cayenne pepper, and cook for 2-3 minutes to toast the rice and spices.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Nestle the browned chicken thighs back into the pot, along with the frozen peas and diced carrots. Cover and continue to simmer for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through.
- Once the chicken and rice are fully cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork, taste and adjust the seasoning with salt and pepper if needed.
- Garnish with chopped fresh cilantro before serving. Enjoy your Arroz con Pollo with extra vegetables!
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 tender chicken, savory rice, and a medley of vegetables, creating a symphony of flavors and textures. Chefs in regions like Spain, Cuba, and Puerto Rico have put their own spin on this classic dish, adding extra vegetables such as bell peppers, peas, and carrots for a burst of color and nutrition. The key to a perfect Arroz con Pollo lies in the seasoning and the quality of the ingredients. Today, the best versions of this dish can be found in authentic Latin American restaurants, where skilled chefs meticulously prepare each component to achieve a harmonious balance of flavors. Whether it's the succulent chicken, the aromatic rice, or the vibrant vegetables, every element plays a crucial role in creating the ultimate Arroz con Pollo experience.
60 min
6
380 calories
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