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Arroz Con Pollo

Arroz Con Pollo
Cuba
⏱ — min. Serves: —

Ingredients

  • 1 lb (450 g) chicken thighs or drumsticks, skinless and bone-in
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1/2 cup pimento-stuffed olives, sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon turmeric (for color)
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

Brown the Chicken

Heat olive oil in a large skillet or Dutch oven over medium heat.

Season the chicken pieces with salt and black pepper.

Add the chicken to the skillet and brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Prepare the Base

In the same skillet, add the chopped onion, bell pepper, and garlic. Cook until softened, about 5 minutes.

Stir in the rice and cook for 2-3 minutes, allowing it to lightly toast.

Cook the Rice

Add the tomato sauce, chicken broth, cumin, paprika, oregano, and turmeric. Stir to combine.

Return the chicken to the skillet, making sure it is submerged in the liquid.

Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.

Add Final Touches

Stir in the frozen peas and sliced olives. Cook for an additional 5 minutes until the peas are heated through.

Serve

Garnish with chopped cilantro or parsley.

Enjoy your meal!