rice with chicken

Cuban arroz con pollo is a classic, one-pot Cuban rice dish made with chicken, yellow rice, tomato sauce, bell peppers and spices. The best comfort food!

Cuban Arroz Con Pollo

olive oil (divided)

chicken thighs

salt, pepper, cumin for chicken thighs

onion

red bell pepper (chopped)

garlic (minced)

white rice (rinsed and washed)

chicken stock

tomato sauce

annatto powder, bijol,

bay leaf

oregano

cumin

Salt + pepper

peas

First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.

In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.

Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.

Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Bring to a boil then add the chicken thighs to the mixture.

Cover with the lid and reduce heat to low. Cooking low and slow will ensure you don&#39;t burn the rice. Every stove cooks differently so after 40-45 minutes, take a peek and see if the liquid has been absorbed. If not, continue to cook in 5-minute increments until all the liquid has been absorbed and the rice is tender.

Once the liquid has been absorbed, add in the frozen peas, stirring until warm, then fluff the rice with a fork. Serve and enjoy!

https://content.jwplatform.com/videos/SVG6Um7i.mp4

This is my own version of Arroz con Pollo/ Chicken with rice. I know that some of you might remember your mom’s or grandma’s versions, and if so, I hope you share them with me in the comments section!&nbsp; The vegetables you add (like carrots) also benefit from these wholesome flavors.

Arroz con Pollo

rice*

chicken

Salt and pepper

carrots (diced)

green peas**

garlic garlic

plum tomatoes (about 8 oz., chopped)

Salt

cilantro

Rinse the rice and place in a bowl. Cover with warm water and let it soak for 15 minutes.

While the rice is soaking, season the chicken with salt and pepper. Heat the oil in a large cazuela or pot. Once the oil is hot, add the chicken pieces and cook for 5 minutes per side. Remove from the pot and set aside.

Now it is time to cook the rice. Drain the rice using a strainer and shake to make sure it doesn’t have any excess moisture. Before adding the rice to the cazuela, make sure that there is only about one tablespoon of oil in it. If you see more oil or fat from the chicken in the cazuela, remove it, since too much oil will render a mushy rice. Now, stir in the rice and cook over medium high heat for 3 minutes.

Add the diced carrots and the chopped onions. Cook for 3 more minutes.

Place the chopped tomato and garlic in your blender along with ¾ cups of warm water and process until smooth.

Pour this mixture over the rice and let it cook for a couple of minutes. Once it starts boiling, reduce the heat, season with salt, add the chicken pieces, and cover the pot. Cook for 1 minute, then add the cilantro sprigs and the drained green peas (see note above). Keep cooking for 6-8 more minutes.

After you are done cooking, remove the Arroz con Pollo pot from the heat and let it rest for 12-15 more minutes. Some cooks cover the pot with a kitchen towel in order to absorb all the moisture from the rice.

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Arroz con Pollo

Top 2 rice with chicken recipes from across the web

The most viewed rice with chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cuban Arroz Con Pollo

Arroz con Pollo

The most viewed rice with chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine