Arroz con Pollo 🍗
Ingredients:
4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup peas
1 cup carrots, diced
1 1/2 cups long-grain rice
1 can (14.5 oz) diced tomatoes
3 cups chicken broth
1/4 teaspoon saffron threads
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 bay leaf
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pot for 5-6 minutes per side, or until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion, garlic, and bell peppers. Cook for 3-4 minutes, or until the vegetables are softened.
Stir in the diced tomatoes, peas, carrots, rice, saffron, paprika, cumin, turmeric, and bay leaf. Cook for 2 minutes, allowing the spices to toast slightly.
Return the browned chicken thighs to the pot, nestling them into the rice mixture. Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through. Adjust seasoning with salt and pepper as needed.
Remove the bay leaf and garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 4 servings
