Arroz con Pollo
One-pot chicken and rice cooked with tomatoes, bell peppers, and sofrito until the rice absorbs all the flavorful broth. A comforting Latin American staple.
Ingredients
(12 items)- 2 lb bone-in chicken thighs, skin on
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1½ cups long-grain white rice
- 1 can diced tomatoes, 14.5 oz, with juices
- 2 cups chicken broth
- ½ tsp ground cumin
- ½ cup frozen peas
Details
Latin American
Preparation Steps
- 01
Season the 2 lbchicken thighs generously on all sides with 1 tspsalt and ½ tspblack pepper.
- 02
Heat 2 tbspolive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the 2 lbchicken thighs skin-side down for about 5 minutes until the skin is deeply golden and crispy. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
⏱ 8 min - 03
In the same pot with the rendered chicken fat, add the diced 1onion and 1bell pepper. Cook over medium heat for 4-5 minutes until softened. Add the 4 clovesgarlic and cook for 30 seconds more.
⏱ 5 min - 04
Add the 1½ cupsrice to the pot and stir for about 2 minutes, toasting the grains until they turn slightly translucent at the edges.
⏱ 2 min - 05
Pour in the 1 candiced tomatoes with their juices, 2 cupschicken broth, and ½ tspcumin. Stir to combine and bring to a boil.
- 06
Nestle the seared 2 lbchicken thighs on top of the 1½ cupsrice, skin-side up. Reduce heat to low, cover tightly, and cook for 25 minutes without lifting the lid.
⏱ 25 min - 07
Scatter the ½ cupfrozen peas over the top, replace the lid, and cook for 5 more minutes until the peas are warmed through and the 1½ cupsrice has absorbed all the liquid.
⏱ 5 min - 08
Remove from heat and let rest covered for 5 minutes. Fluff the 1½ cupsrice gently with a fork before serving.
⏱ 5 min
Ratings
No ratings yetSource: Braisery