Arroz con Pollo
Indulge in the rich flavors of Arroz con Pollo, a beloved Latin American dish that brings warmth and nostalgia to any table. Juicy chicken thighs simmer with fragrant spices, tender long-grain rice, and colorful bell peppers, creating a hearty meal that’s both visually stunning and deeply satisfying. Perfect for family gatherings or cozy weeknight dinners, this recipe promises to impress your loved ones while filling your kitchen with mouthwatering aromas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Latin American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp paprika
- A pinch of saffron (optional)
- 2 tbsp extra virgin olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Brown the seasoned chicken thighs for about 5 minutes on each side. Remove from pot.
- Sauté diced onions and minced garlic in the same pot until fragrant (about 2 minutes).
- Stir in rice, cumin, paprika, and saffron; toast lightly for 2-3 minutes.
- Pour in chicken broth while scraping browned bits from the pot. Return chicken and add chopped bell peppers.
- Bring to a boil, reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice is tender.
- Fluff rice with a fork and garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg