If you’re looking for a hearty and flavorful dish, look no further than arroz con pollo. This traditional Latin American recipe combines tender chicken, aromatic rice, and a vibrant medley of vegetables, all cooked together for a delightful meal. Perfect for family gatherings or a cozy night in, this dish is sure to impress your taste buds and fill your home with incredible scents. Let’s dive into how to make this comforting classic!
Ingredients
– 1 lb chicken thighs
– 1 cup long-grain rice
– 1 onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 4 cups chicken broth
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Olive oil for cooking
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1/4 of the dish) contains about 450 calories, 25g protein, 50g carbohydrates, and 18g fat. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large skillet over medium heat.
2. Season chicken thighs with salt, pepper, cumin, and paprika.
3. Brown the chicken in the skillet for about 5 minutes on each side.
4. Remove the chicken and set aside.
5. In the same skillet, sauté onion, bell pepper, and garlic until soft.
6. Add rice and stir for 2 minutes, allowing it to absorb flavors.
7. Pour in chicken broth and bring to a boil.
8. Return the chicken to the skillet, cover, and reduce heat to low.
9. Cook for 25 minutes until the rice is tender and chicken is cooked through.
10. Stir in frozen peas and cook for an additional 5 minutes.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a leaner option. Additionally, feel free to add other vegetables like carrots or corn to enhance the dish’s color and flavor.
Serving and Pairings
Arroz con pollo pairs beautifully with a fresh green salad, avocado slices, or a side of black beans. You can also serve it with warm tortillas for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals or warm on the stovetop, adding a splash of broth if it appears dry. This dish can also be frozen for up to 2 months.
Cooking Mistakes
– Avoid overcrowding the skillet when browning the chicken.
– Don’t skip the browning step; it adds flavor.
– Ensure the rice is fully covered by broth during cooking.
– Stir occasionally to prevent sticking.
– Adjust seasoning to your taste before serving.
Helpful Tips
– Marinate chicken for extra flavor.
– Use homemade chicken broth for a richer taste.
– Allow the dish to sit covered for a few minutes before serving.
– Garnish with fresh cilantro for a pop of color.
FAQs
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid ratio. Brown rice takes longer to cook and requires more liquid.
Is arroz con pollo gluten-free?
Yes, this dish is naturally gluten-free as it primarily uses rice and chicken.
Can I make this dish in a rice cooker?
Yes, you can combine all ingredients in a rice cooker and follow the manufacturer’s instructions for cooking rice.
How can I add more flavor to the dish?
Consider adding spices like saffron or bay leaves during cooking for extra depth of flavor.
What can I serve with arroz con pollo?
It pairs well with a side of plantains, a fresh salad, or even some refried beans for a complete meal.
Can I use leftover chicken?
Absolutely! Just add it towards the end of the cooking process to heat it through.
Conclusion
Arroz con pollo is more than just a meal; it’s a comforting dish that brings people together. With its rich flavors and satisfying ingredients, this recipe is perfect for any occasion. Enjoy cooking and sharing this delightful dish with family and friends!
Arroz Con Pollo Recipe
Ingredients
- 1 lb chicken thighs
- 1 cup long-grain rice
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, cumin, and paprika.
- Brown the chicken in the skillet for about 5 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic until soft.
- Add rice and stir for 2 minutes, allowing it to absorb flavors.
- Pour in chicken broth and bring to a boil.
- Return the chicken to the skillet, cover, and reduce heat to low.
- Cook for 25 minutes until the rice is tender and chicken is cooked through.
- Stir in frozen peas and cook for an additional 5 minutes.
Nutrition
