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.

Salvadoran Chicken and Rice (Pollo con Arroz Salvadoreño)

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

  1. Season the chicken thighs with salt, pepper, and 1 teaspoon of cumin.
  2. In a large pot, heat some oil over medium-high heat and brown the chicken thighs on both sides. Remove and set aside.
  3. In the same pot, add the onion, garlic, and bell peppers. Cook until softened.
  4. Add the rice, tomatoes, oregano, and remaining cumin. Stir to combine.
  5. 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.
  6. 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