Chicken And Rice (arroz Con Pollo)
Arroz con Pollo, or Chicken and Rice, is a classic Spanish dish that is both comforting and flavorful. This one-pot meal is perfect for a cozy family dinner or a casual gathering with friends.
Ingredients
- 4 chicken thighs
- 1 cup long-grain white rice
- 1 onion, chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 cups chicken broth
- 1 cup frozen peas
- 1/4 cup pimento-stuffed green olives
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt, pepper, paprika, and cumin.
- In a large, deep skillet, heat some olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
- In the same skillet, sauté the onion, bell pepper, and garlic until softened.
- Add the rice to the skillet and stir to coat with the vegetable mixture.
- Pour in the chicken broth and bring to a simmer.
- Return the chicken thighs to the skillet, nestling them into the rice mixture.
- Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Stir in the peas and olives, then cover 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
- 30g
- Fat
- 12g
Supplies
Large, deep skillet Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Cooking thermometer
Serving suggestions
Serve the Arroz con Pollo with a side of crusty bread and a simple green salad for a complete meal.
Tips & tricks
For extra flavor, you can add a splash of white wine to the rice mixture before simmering.
Cost
$15