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.

Arroz Con Pollo (bolivian Chicken And Rice)

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

  1. Season the chicken thighs with salt, pepper, cumin, and paprika.
  2. 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.
  3. In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
  4. Add the rice to the skillet and cook for 1-2 minutes, stirring constantly.
  5. Pour in the chicken broth and add the turmeric. Bring to a boil, then reduce the heat to low.
  6. 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.
  7. Stir in the frozen peas and cook for an additional 5 minutes.
  8. Adjust the seasoning with salt and pepper if needed.
  9. 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