Arroz con Pollo

Savor the vibrant flavors of Arroz con Pollo, a classic Spanish dish featuring tender chicken simmered with aromatic spices, bell peppers, and peas over fluffy rice. Ideal for a cozy weeknight dinner or a festive gathering with loved ones.

• 453.6 g chicken pieces
• 2 cups long-grain rice
• 1 medium onion
• 1 medium bell pepper
• 2 cloves garlic
• 4 cups chicken broth
• 1 cup peas
• 2 tablespoons olive oil
• 1 teaspoon annatto powder
• to taste salt and pepper

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.

2. 2

   In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 3-5 minutes.

3. 3

   Add the rinsed rice to the pot and stir for 2 minutes to coat the grains with the oil and vegetables.

4. 4

   Return the browned chicken to the pot. Pour in the chicken broth and add the annatto powder, stirring to combine. Bring to a boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot, and simmer for about 20 minutes until the rice is cooked and has absorbed the liquid.

6. 6

   Stir in the peas and cook for an additional 5 minutes. Fluff the rice with a fork before serving.

7. 7

   Serve hot, garnished with fresh cilantro if desired.