Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of chicken broth
- 1 pound of chicken thighs, boneless and skinless
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/2 cup of frozen peas
- 1/2 cup of pimento-stuffed green olives
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot with a lid
- Cutting board
- Chef's knife
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the onion, red bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
4. Add the cumin, smoked paprika, oregano, salt, and black pepper to the pot and stir to combine.
5. Add the rice to the pot and stir to coat with the spices and vegetables.
6. Add the chicken broth to the pot and stir to combine.
7. Return the chicken to the pot, nestling it into the rice and broth.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer the rice and chicken for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
10. Add the frozen peas and green olives to the pot and stir to combine.
11. Cover the pot and cook for an additional 5 minutes, or until the peas are heated through.
12. Remove the pot from the heat and let it sit, covered, for 5 minutes.
13. Fluff the rice with a fork and sprinkle with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the chicken and vegetables, then low heat for simmering the rice and chicken.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 437
Fat: 16g
Carbohydrates: 47g
Protein: 25g
Sodium: 1011mg
Fiber: 3g
Sugar: 4g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Pimento-stuffed green olives can be substituted with regular green olives or capers.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add diced tomatoes or tomato sauce to the pot for a more tomato-based flavor.
- Use different spices, such as saffron or turmeric, for a different flavor profile.
- Add diced carrots or celery to the pot for additional vegetables.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Brown the chicken before cooking the vegetables to ensure a crispy exterior.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Let the rice sit for 5 minutes before fluffing with a fork to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice and chicken in a large serving dish and garnish with additional chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, or a squeeze of lime juice.
Pairings:
Serve with a side salad or grilled vegetables for a complete meal.
Suggested side dishes:
- Grilled zucchini
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the rice is still undercooked after the recommended cooking time, add a splash of additional broth or water and continue cooking until tender.
- If the rice is too dry, add additional broth or water and stir to combine.
Food safety advice:
- Ensure that the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cusiè Arroz con Pollo is a traditional Latin American dish that originated in Spain and was brought to the Americas by Spanish colonizers. It is a staple in many Latin American households and is often served for special occasions.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the spices and chicken broth, with a hint of sweetness from the red bell pepper and peas.
Serving suggestions:
Serve this dish with a side of warm tortillas or crusty bread to soak up the flavorful broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian