Arroz Con Pollo (chicken And Rice Casserole)

Arroz con Pollo, or Chicken and Rice Casserole, is a classic Muisca Cuisine dish that is hearty, flavorful, and perfect for a family dinner. This one-pot meal is easy to make and is sure to become a favorite in your household.

Arroz Con Pollo (chicken And Rice Casserole)

Ingredients

  • 2 lbs chicken thighs, bone-in, skin-on
  • 1 cup long-grain white rice
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Season the chicken thighs with salt, pepper, cumin, and paprika.
  2. In a large skillet, heat the olive 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, red bell pepper, and garlic until softened.
  4. Add the rice, turmeric, and chicken broth to the skillet. Stir to combine.
  5. Place the browned chicken thighs on top of the rice mixture.
  6. Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
  7. 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
30g
Fat
12g

Supplies

Large skillet Cooking spoon Cutting board Knife Measuring cups and spoons

Tools

Cover for the skillet

Serving suggestions

Serve the Arroz con Pollo with a side of avocado salad and aji picante for a complete meal.

Tips & tricks

For extra flavor, you can add peas and carrots to the rice mixture before simmering.

Cost

$15