Arroz con Pollo
Chicken and golden rice cooked together in one pot with peppers, onion, tomato, peas and olives. A complete, comforting meal.
- Servings
- 6
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
Ingredients
Equipment
- Large Dutch oven or deep skillet with a lid
Instructions
Season the chicken with 1 tsp of the salt and the cumin. Heat the oil in the pot over medium-high heat and brown the chicken skin side down until golden, 6–8 minutes. Turn and brown for 2 minutes, then set aside.
Pour off all but 2 tbsp of the fat. Cook the onion and green pepper over medium heat until soft, 6 minutes. Add the garlic, paprika, turmeric and tomato paste and stir for 1 minute.
Add the rice and stir until coated, 1 minute. Pour in the broth with the remaining salt and bring to a boil.
Nestle the chicken into the rice skin side up. Cover tightly, lower the heat and cook without lifting the lid until the rice is tender and the chicken reads 175°F, 25–30 minutes.Nestle the chicken into the rice skin side up. Cover tightly, lower the heat and cook without lifting the lid until the rice is tender and the chicken reads 79°C, 25–30 minutes.
Scatter the peas and olives over the top, cover again and let stand off the heat for 10 minutes. Fluff the rice, scatter with cilantro and serve.
Notes
- A tight lid is essential; if yours is loose, lay a sheet of foil under it.
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Nutrition estimate
- Calories
- 570
- Protein
- 29 g
- Carbs
- 46 g
- Fat
- 30 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
