Arroz Con Pollo
Spanish rice with chicken. Flavored with different spices that brings the Latin flavor.
Equipment
- Heavy bottom pan with a fitted lid.
- Spatula
- Bowls
- knife
- cutting board
- Measuring cups
- Measuring spoons
- Bowls
Ingredients
- 1 pound skinless boneless chicken thighs, cut into bite-sized pieces
- 2 1/2 cups chicken broth or stock
- 2 cups white rice, long-grain Jasmine rice
- 1 cup frozen green peas
- 2 vine tomatoes, deseed, cut into small diced
- 1 bell pepper, deseed, cut into cubes
- 1 yellow onion, chopped
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- Juice of one lime, about 2 tablespoons
- cilantro for garnish
FOR THE SPICES
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon cumin
Instructions
- Season the chicken with soy sauce, toss to coat well. Set aside, let it sit for at least five minutes.
- Rinse and drain the rice, and set aside.
- Heat a pan with oil. Add the chicken and cook for 5-7 minutes on each side or until golden brown. Once the chicken is done cooking, use the spatula to push them on one side of the pan.
- Add the onion, saute for two minutes or until tender. Add the bell pepper, diced tomatoes, and tomato paste, stir to combine.
- Add the spices, stir and then add the rice. Constantly stirring until everything's well combined.
- Add frozen peas and chicken broth, stir to combine. Bring to a boil, cover, lower the heat, and simmer for 10 minutes or until all liquid has been absorbed. Fluff the rice with a fork, garnish with cilantro.
Notes
- Use a heavy bottom pan to cook the rice so it'll not stick on the pan.