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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 20 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1080 kcal
Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 łyżkaolive oil
- 1 szt.yellow onion, chopped
- 1 szt.green bell pepper, chopped
- 1 szt.red bell pepper, chopped
- 4 ząbekgarlic, minced
- 2 łyżkatomato paste
- 0,5 szklankadry white wine
- 3 szklankachicken broth
- 2 szklankalong grain rice, rinsed
- 0,5 łyżeczkaannatto powder
- 0,25 łyżeczkasaffron thread, crushed
- 1 łyżeczkadried oregano
- 0,5 łyżeczkacumin, ground
- 2 szt.bay leaf
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
- 0,5 szklankagreen pea, frozen
garnish
- 0,25 szklankacilantro, fresh, chopped(opcjonalnie)
Sprzęt
large pot · wooden spoon · knife · cutting board
Sposób przygotowania
Krok po kroku
- 1
Season the chicken thigh pieces generously with salt and black pepper.
Około 5 min
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 7 min
- 7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
Około 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.
Około 3 min
- 9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
Około 1 min
- 10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
Około 20 min
Wskazówka kucharza: 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.
Około 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.
Około 15 min
- 13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 1079,6kcal
- Białko
- 72,5g
- Węglowodany
- 114,6g
- Tłuszcz
- 33,1g
- Błonnik
- 4,1g
- Cukry
- 8,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.