Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 cups chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion, green bell pepper, and garlic. Cook until softened, about 3 minutes.
3. Add rice, cumin, chili powder, paprika, and cayenne pepper to the skillet. Stir to combine and cook for 1-2 minutes.
4. Add diced tomatoes, green chilies, and chicken broth to the skillet. Stir to combine.
5. Add the cooked chicken back to the skillet. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken and vegetables, low heat for simmering the rice mixture.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 375
Fat: 8g
Carbohydrates: 45g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Long-grain white rice can be substituted with brown rice.
- Diced tomatoes can be substituted with fresh tomatoes.
Variations:
- Add black beans or corn to the mixture for added flavor and texture.
- Use different spices to adjust the level of spiciness to your liking.
Tips and tricks:
- Use a wooden spoon to stir the rice mixture to prevent it from sticking to the bottom of the skillet.
- To make the dish even spicier, add hot sauce or jalapenos.
- For a creamier texture, add a dollop of sour cream or shredded cheese on top before serving.
Storage instructions:
Store leftover Spicy Arroz con Pollo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Spicy Arroz con Pollo in a large bowl or on a platter. Garnish with fresh cilantro or lime wedges.
Garnishes:
Fresh cilantro, lime wedges, hot sauce, shredded cheese, sour cream.
Pairings:
Serve the Spicy Arroz con Pollo with a side of tortilla chips or a simple green salad.
Suggested side dishes:
Tortilla chips, green salad, black beans, corn.
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add more chicken broth and continue cooking until the rice is tender.
- If the mixture is too dry, add more chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it back to the skillet.
- 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 one-pot meal that combines rice, chicken, and spices.
Flavor profiles:
The Spicy Arroz con Pollo is a flavorful and spicy dish that combines the earthy flavors of cumin and chili powder with the sweetness of diced tomatoes and green bell peppers.
Serving suggestions:
Serve the Spicy Arroz con Pollo with a side of tortilla chips or a simple green salad. It is a hearty and satisfying meal that is perfect for a weeknight dinner or a casual gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish