Arroz con Pollo
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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 20 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 1.080 kcal
Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 spsk.olive oil
- 1 stk.yellow onion, chopped
- 1 stk.green bell pepper, chopped
- 1 stk.red bell pepper, chopped
- 4 fedgarlic, minced
- 2 spsk.tomato paste
- 0,5 kopdry white wine
- 3 kopchicken broth
- 2 koplong grain rice, rinsed
- 0,5 tsk.annatto powder
- 0,25 tsk.saffron thread, crushed
- 1 tsk.dried oregano
- 0,5 tsk.cumin, ground
- 2 stk.bay leaf
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
- 0,5 kopgreen pea, frozen
garnish
- 0,25 kopcilantro, fresh, chopped(valgfrit)
Udstyr
large pot · wooden spoon · knife · cutting board
Fremgangsmåde
Trin for trin
- 1
Season the chicken thigh pieces generously with salt and black pepper.
Ca. 5 min.
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 7 min.
- 7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
Ca. 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.
Ca. 3 min.
- 9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
Ca. 1 min.
- 10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
Ca. 20 min.
Kokkens note: 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.
Ca. 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.
Ca. 15 min.
- 13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 1.079,6kcal
- Protein
- 72,5g
- Kulhydrat
- 114,6g
- Fedt
- 33,1g
- Kostfibre
- 4,1g
- Sukker
- 8,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover arroz con pollo in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.