Arroz con Pollo
Arroz con Pollo is a traditional dish popular in many Latin American countries. It consists of seasoned chicken cooked with rice, vegetables, and a variety of spices.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 cups long-grain white rice
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 cups chicken broth
- 1 cup frozen peas
- Salt and pepper to taste
- fresh cilantro chopped for garnish
Instructions
- In a large skillet or Dutch oven, heat some oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. Remove the chicken and set aside.
- In the same skillet, add the diced onion and red bell pepper. Cook until softened, then add the minced garlic, cumin, paprika, and oregano. Stir and cook for another minute.
- Add the rice to the skillet and cook for a couple of minutes, stirring to coat the rice with the spices.
- Pour in the chicken broth and bring to a simmer. Place the chicken thighs on top of the rice mixture.
- Cover the skillet and let it simmer on low heat for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Add the frozen peas to the skillet and stir gently. Cook for another few minutes until the peas are heated through.
- Taste and adjust the seasoning with salt and pepper as needed.
- Garnish with chopped cilantro before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 646kcal (32%)Carbohydrates: 85g (28%)Protein: 29g (58%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 113mg (38%)Sodium: 533mg (23%)Potassium: 574mg (16%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 1353IU (27%)Vitamin C: 57mg (69%)Calcium: 73mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
