Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 6 cups chicken broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until lightly browned, about 5 minutes.
2. Add the onion, red bell pepper, green bell pepper, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the cumin, paprika, oregano, salt, and black pepper to the pot. Stir to combine.
4. Add the rice and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
5. Stir in the chopped cilantro and serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 6g
- Carbohydrates: 60g
- Protein: 28g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Chicken breasts can be substituted with chicken thighs or pork.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use quinoa instead of rice for a gluten-free version.
- Add a can of drained and rinsed black beans for extra protein.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the rice is still hard after 25 minutes of cooking, add more liquid and continue to cook until the rice is tender.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Aguadito de Arroz con Pollo is a traditional Peruvian soup that is typically made with chicken, rice, and vegetables.
Flavor profiles:
- Savory
- Spicy
- Tangy
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Peruvian