Main CourseDinner

Arroz con Pollo

Name: Arroz con Pollo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 racions
Cuisine: cuban
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 2 cs olive oil; 1 u yellow onion chopped; 1 u green bell pepper chopped; 1 u red bell pepper chopped; 4 gra garlic minced; 2 cs tomato paste; 0,5 tassa dry white wine; 3 tassa chicken broth; 2 tassa long grain rice rinsed; 0,5 ct annatto powder; 0,25 ct saffron thread crushed; 1 ct dried oregano; 0,5 ct cumin ground; 2 u bay leaf; 1 ct salt; 0,5 ct black pepper freshly ground; 0,5 tassa green pea frozen; 0,25 tassa cilantro fresh, chopped (opcional)

This classic Cuban dish features tender chicken pieces simmered with rice in a flavorful broth. Bell peppers, onions, and garlic create an aromatic base, while saffron and annatto add vibrant color and depth.

Una recepta original de Forkin

Temps total: 1 h 20 min
Racions: 4
Dificultat: Mitjana
Per ració: 1.080 kcal

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
2 csolive oil
1 uyellow onion, chopped
1 ugreen bell pepper, chopped
1 ured bell pepper, chopped
4 gragarlic, minced
2 cstomato paste
0,5 tassadry white wine
3 tassachicken broth
2 tassalong grain rice, rinsed
0,5 ctannatto powder
0,25 ctsaffron thread, crushed
1 ctdried oregano
0,5 ctcumin, ground
2 ubay leaf
1 ctsalt
0,5 ctblack pepper, freshly ground
0,5 tassagreen pea, frozen

garnish

0,25 tassacilantro, fresh, chopped(opcional)

Estris

large pot · wooden spoon · knife · cutting board

Elaboració

Pas a pas

1
Season the chicken thigh pieces generously with salt and black pepper.
Uns 5 min
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 1 min
3
Add the chicken to the pot in a single layer and sear until golden brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
Uns 7 min
Nota de cuina: Do not cook the chicken through completely at this stage, just get a good sear.
4
Remove the chicken from the pot and set aside.
5
Add the yellow onion, green bell pepper, and red bell pepper to the pot, scraping up any browned bits from the bottom.
6
Sauté the vegetables for 5-7 minutes until softened.
Uns 7 min
7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
Uns 1 min
8
Deglaze the pot with the dry white wine, scraping up any remaining bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated.
Uns 3 min
9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
Uns 1 min
10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
Uns 20 min
Nota de cuina: Do not lift the lid during this time to allow the rice to cook evenly.
11
After 20 minutes, gently stir in the reserved chicken and frozen green peas.
Uns 1 min
12
Re-cover the pot and continue to simmer for another 10-15 minutes, or until the rice is tender and the liquid is absorbed.
Uns 15 min
13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
Uns 10 min
Nota de cuina: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.
14
Fluff the arroz con pollo with a fork, remove the bay leaves, and garnish with fresh cilantro if desired before serving.
Uns 1 min

Per ració

Nutrició

72%Puntuació

Calories: 1.079,6kcal
Proteïnes: 72,5g
Hidrats de carboni: 114,6g
Greixos: 33,1g
Fibra: 4,1g
Sucre: 8,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover arroz con pollo in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.