Ingredients with Measurements:
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 tablespoon of olive oil
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup of freshly squeezed lime juice
- 1/4 cup of chopped fresh cilantro
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Remove the chicken from the skillet and set aside.
5. Add the rice to the skillet and cook, stirring constantly, until lightly toasted, about 2-3 minutes.
6. Add the chicken broth, lime juice, cilantro, salt, and black pepper to the skillet and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
9. Add the cooked chicken back to the skillet and stir to combine.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken, low heat for simmering rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 45g
Protein: 25g
Sodium: 520mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken broth can be substituted with vegetable broth or water.
- Lemon juice can be used instead of lime juice.
- Parsley can be used instead of cilantro.
Variations:
- Add diced onions and garlic to the skillet before adding the rice.
- Use shrimp instead of chicken.
- Add diced tomatoes and bell peppers for a colorful and flavorful dish.
Tips and tricks:
- Be sure to rinse the rice well before cooking to remove excess starch.
- Toasting the rice before adding the liquid adds a nutty flavor to the dish.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Arroz con Limon with Chicken in a shallow bowl or on a plate.
Garnishes:
Garnish with additional cilantro and lime wedges.
Pairings:
This dish pairs well with a crisp green salad or steamed vegetables.
Suggested side dishes:
- Black beans
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Arroz con Limon with Chicken is a popular dish in Latin American cuisine, particularly in Peru.
Flavor profiles:
This dish is tangy and flavorful, with a bright citrus flavor from the lime juice and a hint of freshness from the cilantro.
Serving suggestions:
Serve with a wedge of lime and a sprinkle of fresh cilantro on top.
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Region: Spanish