Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large, deep skillet or Dutch oven with lid
Step-by-step instructions:
1. Heat the olive oil in a large, deep skillet or Dutch oven 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, salt, and black pepper and cook for 1 minute, stirring constantly.
3. Add the rice to the skillet and stir to coat with the spice mixture. Add the chicken broth and diced tomatoes and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
4. Cook the rice for 18-20 minutes, or until tender and the liquid has been absorbed. Stir in the frozen peas and cooked chicken and cook for an additional 2-3 minutes, or until the peas are heated through and the chicken is cooked through.
5. Remove the skillet from the heat and stir in the chopped cilantro. Serve the arroz con pollo with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering rice
Serving size:
4 servings
Nutritional information:
Calories: 425
Fat: 10g
Saturated Fat: 2g
Cholesterol: 107mg
Sodium: 845mg
Carbohydrates: 50g
Fiber: 5g
Sugar: 7g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces
- Frozen peas can be substituted with frozen mixed vegetables or corn
- Cilantro can be substituted with parsley or omitted altogether
Variations:
- Add diced chorizo or ham for extra flavor
- Use brown rice instead of white rice for a healthier option
- Add a can of drained and rinsed black beans for extra protein and fiber
Tips and tricks:
- Use a large, deep skillet or Dutch oven to ensure that the rice cooks evenly and doesn't stick to the bottom of the pan.
- Don't stir the rice too much while it's cooking, as this can cause it to become mushy.
- If the rice is still undercooked after the liquid has been absorbed, add a splash of chicken broth or water and continue cooking until tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the arroz con pollo in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the arroz con pollo in individual bowls, garnished with extra cilantro and lime wedges on the side.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Serve with a side of black beans and a simple green salad for a complete meal.
- Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Black beans
- Green salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of chicken broth or water and continue cooking until tender.
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con pollo is a popular dish in many Latin American countries, including Cuba, Puerto Rico, and the Dominican Republic. It's believed to have originated in Spain, where it was traditionally made with saffron and chicken.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the arroz con pollo with lime wedges on the side for squeezing over the top.
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Region: Spanish