Made with AI
Classic Arroz con Pollo
60 min 600 kcal per serving Medium
Ingredients
4 Servings
- long-grain white rice2 cups
- chicken thighs1,5 pounds
- green peas1 cup
- red bell pepper1 whole
- onion1 whole
- garlic3 cloves
- chicken broth2 cups
- paprika1 teaspoon
- cumin1 teaspoon
- olive oil1 tablespoon
- saltto taste
- pepperto taste
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
- 3
In the same skillet, add the chopped onion and red bell pepper. Sauté until the onion is translucent, about 5 minutes.
- 4
Add the minced garlic, paprika, and cumin to the skillet. Stir and cook for another minute until fragrant.
- 5
Add the rice to the skillet, stirring to coat it with the oil and spices.
- 6
Pour in the chicken broth and bring to a simmer.
- 7
Return the chicken thighs to the skillet, nestling them into the rice.
- 8
Cover the skillet and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- 9
