Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large sheet pan
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, bell peppers, onion, garlic, cumin, smoked paprika, oregano, salt, and black pepper. Toss to coat.
3. Spread the rice evenly on the sheet pan. Pour chicken broth over the rice.
4. Arrange the chicken and vegetables on top of the rice.
5. Cover the sheet pan tightly with aluminum foil.
6. Bake for 45 minutes.
7. Remove the foil and stir in the frozen peas.
8. Bake uncovered for an additional 10-15 minutes, or until the rice is tender and the chicken is cooked through.
9. Sprinkle with cilantro and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 8g
Carbohydrates: 56g
Protein: 27g
Sodium: 1040mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Frozen peas can be substituted with frozen corn or green beans.
- Fresh cilantro can be substituted with parsley or scallions.
Variations:
- Add diced tomatoes or tomato sauce for a saucier dish.
- Use brown rice instead of white rice for a healthier option.
- Add sliced chorizo or ham for extra flavor.
Tips and tricks:
- Make sure to cover the sheet pan tightly with aluminum foil to prevent the rice from drying out.
- If the rice is still undercooked after the initial 45 minutes, add more chicken broth and continue baking until tender.
- For a crispier chicken skin, broil the dish for a few minutes after baking.
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 oven until heated through.
Presentation ideas:
Serve the dish in a large serving bowl or on individual plates.
Garnishes:
Garnish with additional cilantro or lime wedges.
Pairings:
Serve with a side of black beans or a simple green salad.
Suggested side dishes:
- Black beans
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the rice is still undercooked after the initial 45 minutes, add more chicken broth and continue baking until tender.
- If the chicken is overcooked, reduce the cooking time or cover the dish with foil for the entire baking time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con Pollo is a traditional Latin American dish that originated in Spain. It is a popular one-pot meal that combines chicken, rice, and vegetables.
Flavor profiles:
This dish is savory and slightly spicy, with a smoky flavor from the paprika.
Serving suggestions:
Serve with lime wedges and additional cilantro for a fresh and flavorful dish.
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Region: Spanish