Arroz Con Pollo (bolivian Chicken And Rice)
Arroz con Pollo, a popular dish in Bolivian cuisine, is a flavorful and comforting chicken and rice recipe that is perfect for a family meal or special occasion.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large skillet, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides, then remove from the skillet and set aside.
- In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
- Add the rice to the skillet and cook for 1-2 minutes, stirring constantly.
- Pour in the chicken broth and add the turmeric. Bring to a boil, then reduce the heat to low.
- Place the browned chicken thighs on top of the rice mixture, cover, and simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Adjust the seasoning with salt and pepper if needed.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large skillet Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Covered skillet or pot
Serving suggestions
Serving suggestions: Serve the Arroz con Pollo with a side of salad or steamed vegetables for a complete meal.
Tips & tricks
Tips: For extra flavor, you can add a squeeze of fresh lime juice over the Arroz con Pollo before serving.
Cost
$15