Salvadoran Chicken and Rice (Pollo con Arroz Salvadoreño)
Pollo con Arroz Salvadoreño, or Salvadoran Chicken and Rice, is a classic dish from El Salvador that is full of flavor and comfort. This recipe combines tender chicken, savory rice, and a variety of aromatic spices to create a delicious one-pot meal that is perfect for any occasion.
Ingredients
- 4 chicken thighs
- 2 cups long-grain white rice
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, and 1 teaspoon of cumin.
- In a large pot, heat some oil over medium-high heat and brown the chicken thighs on both sides. Remove and set aside.
- In the same pot, add the onion, garlic, and bell peppers. Cook until softened.
- Add the rice, tomatoes, oregano, and remaining cumin. Stir to combine.
- Return the chicken thighs to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the chicken is tender.
- Adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
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
Tools
Chef's knife Measuring cups Measuring spoons
Serving suggestions
Serve the Pollo con Arroz Salvadoreño with a side of fresh avocado slices and a squeeze of lime juice for a complete and satisfying meal.
Tips & tricks
For extra flavor, you can marinate the chicken thighs in a mixture of lime juice, garlic, and cumin for a few hours before cooking.
Cost
$15