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人分
Cuisine: cuban
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 2 大さじ olive oil; 1 個 yellow onion chopped; 1 個 green bell pepper chopped; 1 個 red bell pepper chopped; 4 片 garlic minced; 2 大さじ tomato paste; 0.5 カップ dry white wine; 3 カップ chicken broth; 2 カップ long grain rice rinsed; 0.5 小さじ annatto powder; 0.25 小さじ saffron thread crushed; 1 小さじ dried oregano; 0.5 小さじ cumin ground; 2 個 bay leaf; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 0.5 カップ green pea frozen; 0.25 カップ cilantro fresh, chopped (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 20 分
人数: 4
難易度: 普通
1人分: 1,080 kcal

アレルゲン情報： 亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
2 大さじolive oil
1 個yellow onion, chopped
1 個green bell pepper, chopped
1 個red bell pepper, chopped
4 片garlic, minced
2 大さじtomato paste
0.5 カップdry white wine
3 カップchicken broth
2 カップlong grain rice, rinsed
0.5 小さじannatto powder
0.25 小さじsaffron thread, crushed
1 小さじdried oregano
0.5 小さじcumin, ground
2 個bay leaf
1 小さじsalt
0.5 小さじblack pepper, freshly ground
0.5 カップgreen pea, frozen

garnish

0.25 カップcilantro, fresh, chopped(お好みで)

調理器具

large pot · wooden spoon · knife · cutting board

作り方

手順

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

1人分

栄養情報

72%スコア

カロリー: 1,079.6kcal
たんぱく質: 72.5g
炭水化物: 114.6g
脂質: 33.1g
食物繊維: 4.1g
糖類: 8.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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