Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
2. Add the onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, and chili powder and cook for another minute.
3. Add the rice to the skillet and stir to coat with the onion and pepper mixture. Cook for 2-3 minutes, stirring occasionally.
4. Add the chicken broth and diced tomatoes to the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Stir in the frozen peas and cooked chicken. Season with salt and pepper, to taste.
6. Garnish with chopped cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables; low heat for simmering rice.
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 8g
Carbohydrates: 48g
Protein: 28g
Sodium: 690mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Frozen peas can be substituted with frozen corn or green beans.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add diced jalapeno peppers for extra heat.
- Use brown rice instead of white rice for a healthier option.
- Add black beans or kidney beans for extra protein and fiber.
Tips and tricks:
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Fluff the rice with a fork after cooking to prevent it from becoming mushy.
- If the rice is still undercooked after the liquid has been absorbed, add a little more chicken broth and continue to simmer until the rice is tender.
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 until heated through.
Presentation ideas:
Serve the Mexican Arroz con Pollo in a large serving bowl and garnish with chopped cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with a side of black beans or refried beans.
- Pair with a crisp green salad.
Suggested side dishes:
- Black beans or refried beans
- Green salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little more chicken broth and continue to simmer until the rice is tender.
- If the rice is too mushy, reduce the amount of liquid used next time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con Pollo is a traditional dish in many Latin American countries, including Mexico, Cuba, and Puerto Rico. It is believed to have originated in Spain and was brought to the Americas by Spanish colonizers.
Flavor profiles:
The Mexican Arroz con Pollo is a savory and slightly spicy dish with smoky undertones from the smoked paprika.
Serving suggestions:
Serve the Mexican Arroz con Pollo as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican