Panamanian Chicken And Rice (arroz Con Pollo)
Arroz con Pollo, or Panamanian Chicken and Rice, is a classic dish in Panamanian cuisine that is full of flavor and perfect for a comforting meal. This recipe combines tender chicken, savory rice, and a variety of spices to create a delicious one-pot meal.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tomato, diced
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt, pepper, cumin, paprika, and oregano.
- In a large pot, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
- In the same pot, sauté the onion, bell pepper, and garlic until softened.
- Add the diced tomato and rice to the pot, stirring to combine with the vegetables.
- Pour in the chicken broth and nestle the browned chicken thighs into the rice mixture.
- Cover the pot 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 pot Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Cooking pot Stove
Serving suggestions
Serve the Arroz con Pollo with a side of sliced avocado and a squeeze of fresh lime juice for a complete meal.
Tips & tricks
For extra flavor, you can add achiote (annatto) to the cooking oil for a vibrant color and earthy taste.
Cost
$15