RCI-MT.004.0022.001
Arroz con Pollo I
Makes 4 servings.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- boneless1 poundskinless chicken breasts, cut into thick strips
- onion1 mediumchopped
- green pepper1 mediumchopped
- red pepper1 mediumchopped
- garlic1 cloveminced
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- 1 cup
- tomato1 mediumseeded and chopped
- 2 cups
Method
1
Heat vegetable oil in a large paella pan or wide skillet over medium-high heat for 1-2 minutes until shimmering.
2 minutes
2
Add chicken breast strips to the hot oil and cook for 4-5 minutes, stirring occasionally, until lightly browned on the outside (chicken need not be fully cooked through).
5 minutes
3
Add chopped onion, green pepper, and red pepper to the pan and sauté for 3-4 minutes, stirring frequently, until vegetables begin to soften.
4 minutes
4
Stir in minced garlic and cook for 1 minute until fragrant, then add chili powder, ground cumin, salt, ground black pepper, and turmeric, stirring constantly for 30 seconds to bloom the spices.
1 minutes
5
Add uncooked rice to the pan and stir continuously for 2-3 minutes, coating each grain with oil and spices.
3 minutes
6
Pour chicken broth into the pan and stir once to combine. Bring the mixture to a simmer, then reduce heat to medium-low and do not stir again.
2 minutes
7
Cover the pan with a lid and simmer for 15-18 minutes, until rice is nearly tender and most of the liquid is absorbed.
17 minutes
8
Scatter chopped seeded tomato evenly over the rice, cover again, and continue simmering for 2-3 minutes until tomato is warmed through and the rice is fully tender.
3 minutes
9
Remove from heat, keep covered, and allow to rest for 3-5 minutes to let the flavors meld and any remaining liquid absorb.
4 minutes
10
Fluff the rice gently with a fork, breaking up any clumps, and adjust seasoning with salt and pepper to taste before serving.