Description
Arroz con pollo, a beloved Latin American dish, combines tender chicken with flavorful rice for a comforting meal that warms the heart. This recipe is perfect for weeknight dinners or festive gatherings, featuring aromatic spices and vibrant ingredients that come together effortlessly. With each bite, you’re reminded of family traditions and shared moments around the dinner table.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, finely chopped
- 1 cup pimento peppers, diced
- 1 tsp cumin
- 1 tsp paprika (smoked preferred)
- 1 cup frozen peas
- Fresh cilantro (optional, for garnish)
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onions and minced garlic; sauté until translucent.
- Season chicken thighs with salt, pepper, cumin, and paprika. Add to the skillet and brown on both sides for about 5 minutes each.
- Stir in rinsed rice until coated in juices. Pour in chicken broth to cover by about an inch.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes until rice absorbs all liquid.
- Gently stir in frozen peas and warm for another 5 minutes covered.
- Fluff with a fork and garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing, Simmering
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg