Description
Arroz Con Pollo, a classic Latin dish, combines succulent chicken with vibrant rice to create an unforgettable meal. Bursting with aromatic spices and colorful vegetables, this one-pot wonder is perfect for weeknight dinners or festive gatherings. Easy to prepare yet impressive enough for special occasions, this dish will have everyone coming back for seconds.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 cups chicken broth (preferably homemade)
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried oregano
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and bell peppers; sauté until softened.
- Season the chicken thighs with salt and pepper. Add them to the pot and brown on both sides for about 4-5 minutes.
- Stir in the minced garlic, cumin, paprika, and oregano; cook for another 30 seconds until fragrant.
- Add the rice and chicken broth, mixing well to combine all ingredients.
- Bring to a gentle boil; then reduce heat to low. Cover tightly and simmer for about 20 minutes until rice is tender and liquid is absorbed.
- Gently fold in the frozen peas before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Latin
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added spice, include diced jalapeños or cayenne pepper during cooking. - Substitute chicken with hearty vegetables like zucchini or chickpeas for a vegetarian version.