Arroz con PolloChicken and Rice

Name: Arroz con Pollo (Chicken and Rice)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Cuba
Ingredients: 900 g Chicken Thigh; 30 ml Annatto Oil; 180 g Onion (finely chopped); 12 g Garlic (crushed); 150 g Red Bell Pepper (julienne); 250 ml Tomato Sauce; 150 g Green Peas; 8 g Salt; 2 g Black Pepper; 450 g White Rice (rinsed); 650 ml Chicken Stock; 1 pcs Bay Leaf (whole)

Chicken cooks with rice in a savory tomato-based broth until the grains are fluffy and full of flavor. Peas and red pepper add sweetness and color, while annatto oil gives the dish its warm golden hue.

Prep

20m

Cook

55m

Serves

Estimated

Nutrition

Per serving

1057kcal

Calories

75g

Protein

34g

Fat

109g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

0.9kg
Chicken Thigh
30ml
Annatto Oil
180g
Onion (finely chopped)
12g
Garlic (crushed)
150g
Red Bell Pepper (julienne)
250ml
Tomato Sauce
150g
Green Peas
8g
Salt
2g
Black Pepper

Rice

450g
White Rice (rinsed)
650ml
Chicken Stock
1pcs
Bay Leaf (whole)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Season the chicken thigh with the salt and black pepper.
02
Heat the annatto oil in a wide pot and brown the chicken thigh, then transfer it to a clean plate.
03
Cook the onion until softened. Add the garlic and red bell pepper, then stir in the tomato sauce and green peas.
04
Add the white rice and stir to coat, then pour in the chicken stock and add the bay leaf.
05
Return the chicken thigh to the pot. Bring to a gentle simmer, cover, and cook until the rice is tender and the chicken reaches 74°C (165°F).
06
Discard the bay leaf, rest off the heat, then fluff and serve.

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