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.
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
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- 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.
- In the same skillet, sauté the onion, red bell pepper, and garlic until softened.
- Add the rice, turmeric, and chicken broth to the skillet. Stir to combine.
- Place the browned chicken thighs on top of the rice mixture.
- Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- 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