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 servings
Cuisine: cuban
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 2 tbsp olive oil; 1 pcs yellow onion chopped; 1 pcs green bell pepper chopped; 1 pcs red bell pepper chopped; 4 clove garlic minced; 2 tbsp tomato paste; 0.5 cup dry white wine; 3 cup chicken broth; 2 cup long grain rice rinsed; 0.5 tsp annatto powder; 0.25 tsp saffron thread crushed; 1 tsp dried oregano; 0.5 tsp cumin ground; 2 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 cup green pea frozen; 0.25 cup cilantro fresh, chopped (optional)

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.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 1,080 kcal

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
2 tbspolive oil
1 pcsyellow onion, chopped
1 pcsgreen bell pepper, chopped
1 pcsred bell pepper, chopped
4 clovegarlic, minced
2 tbsptomato paste
0.5 cupdry white wine
3 cupchicken broth
2 cuplong grain rice, rinsed
0.5 tspannatto powder
0.25 tspsaffron thread, crushed
1 tspdried oregano
0.5 tspcumin, ground
2 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground
0.5 cupgreen pea, frozen

garnish

0.25 cupcilantro, fresh, chopped(optional)

Equipment

large pot · wooden spoon · knife · cutting board

The method

Step by step

1
Season the chicken thigh pieces generously with salt and black pepper.
About 5 min
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 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.
About 7 min
Cook’s 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.
About 7 min
7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
About 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.
About 3 min
9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
About 1 min
10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
About 20 min
Cook’s 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.
About 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.
About 15 min
13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s 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.
About 1 min

Per serving

Nutrition

72%Score

Calories: 1,079.6kcal
Protein: 72.5g
Carbs: 114.6g
Fat: 33.1g
Fibre: 4.1g
Sugar: 8.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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