Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit The pieces from one whole Chicken (or use your favorite pieces only); 2 tbsp crushed garlic; 1/2 tsp ground white pepper; 1/2 tsp ground oregano; 1 tsp salt or to taste; 1 tbsp olive oil; 2 tbsp olive oil; 1 unit pepper (diced); 1 medium sized white Onion (diced); 1 cup Spanish stuffed with pepper or onions; 3 cups water; 1 pinch of saffron; 1 unit lb uncooked white rice; 4 unit Spanish red peppers; 1 cup Peas and diced carrots; 6 unit asparragus tips

(rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

The pieces from one whole Chicken
or use your favorite pieces only
1 unit
crushed garlic
2 tbsp
ground white pepper
1/2 tsp
ground oregano
1/2 tsp
salt or to taste
1 tsp
olive oil
1 tbsp
olive oil
2 tbsp
pepper
diced
1 unit
sized white Onion
diced
1 medium
Spanish stuffed with pepper or onions
1 cup
water
3 cups
of saffron
1 pinch
lb uncooked white rice
1 unit
Spanish red peppers
4 unit
Peas and diced carrots
1 cup
asparragus tips
6 unit

Method

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt, white pepper, sweet paprika, and dried oregano, then sear them until golden brown on all sides.

10 minutes

Remove the chicken and set aside. In the same pot, add a little more olive oil if needed and sauté the diced onion, red bell pepper, and Spanish red peppers until softened and fragrant.

6 minutes

Stir in the minced garlic and cook for one minute until aromatic. Add the chopped tomatoes and cook down until the mixture forms a thick sofrito base.

8 minutes

Return the seared chicken to the pot and pour in the water with the chicken bouillon dissolved in it. Add the saffron threads, stirring to distribute the color and flavor evenly throughout the broth.

3 minutes

Bring the mixture to a boil, then reduce heat to medium-low, cover, and allow the chicken to braise until nearly cooked through.

20 minutes

Add the rice to the pot, stirring it gently into the broth and vegetables. Adjust seasoning with salt and pepper to taste, then cover and cook until the rice has absorbed the liquid and is tender.

20 minutes

Stir in the peas during the last few minutes of cooking so they heat through without losing their color. Remove the pot from heat and let it rest, covered, for five minutes.

5 minutes

Fluff the rice gently with a fork and garnish the dish with freshly chopped cilantro before serving hot directly from the pot.

Arroz con Pollo

Ingredients

Method

What Makes This Variant Distinct

Cuisines