Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 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 parsley, chopped, for garnish
Special Equipment Needed:
- Large skillet with lid
Step-by-Step Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
2. In the same skillet, add onion and red bell pepper. Cook until softened, about 5 minutes. Add garlic, smoked paprika, cumin, oregano, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add rice to the skillet and stir to coat with the spice mixture. Cook for 1 minute.
4. Add chicken broth and diced tomatoes to the skillet. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
5. Add frozen peas and cooked chicken to the skillet. Stir to combine. Cover and cook for an additional 5 minutes, or until rice is tender and liquid is absorbed.
6. Season with salt and pepper, to taste. Garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken, medium-low heat for simmering rice
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 12g
Carbohydrates: 47g
Protein: 30g
Sodium: 600mg
Fiber: 4g
Sugar: 6g
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.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add sliced chorizo sausage for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add saffron threads for a more traditional flavor.
Tips and Tricks:
- Use a skillet with a tight-fitting lid to ensure the rice cooks evenly.
- Don't stir the rice too much while it's cooking to prevent it from becoming mushy.
- Let the rice sit for a few minutes after cooking to allow it to absorb any remaining liquid.
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 in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Spanish red wine, such as Tempranillo or Rioja
- Crusty bread
Suggested Side Dishes:
- Spanish-style green beans
- Grilled asparagus
Troubleshooting Advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little more chicken broth and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Arroz con pollo is a traditional Spanish dish that has roots in both Spain and Latin America. It is typically made with chicken, rice, and a variety of spices and vegetables.
Flavor Profiles:
Savory, smoky, slightly spicy
Serving Suggestions:
Serve as a main dish for dinner.
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Region: Spanish