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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 20 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.080 kcal
Alerjen bilgisi: sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
- 2 yemek kaşığıolive oil
- 1 adetyellow onion, chopped
- 1 adetgreen bell pepper, chopped
- 1 adetred bell pepper, chopped
- 4 dişgarlic, minced
- 2 yemek kaşığıtomato paste
- 0,5 su bardağıdry white wine
- 3 su bardağıchicken broth
- 2 su bardağılong grain rice, rinsed
- 0,5 çay kaşığıannatto powder
- 0,25 çay kaşığısaffron thread, crushed
- 1 çay kaşığıdried oregano
- 0,5 çay kaşığıcumin, ground
- 2 adetbay leaf
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
- 0,5 su bardağıgreen pea, frozen
garnish
- 0,25 su bardağıcilantro, fresh, chopped(isteğe bağlı)
Ekipman
large pot · wooden spoon · knife · cutting board
Hazırlanışı
Adım adım
- 1
Season the chicken thigh pieces generously with salt and black pepper.
Yaklaşık 5 dk.
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Yaklaşık 1 dk.
- 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
Yaklaşık 1 dk.
- 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.
Yaklaşık 3 dk.
- 9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
Yaklaşık 1 dk.
- 10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 15 dk.
- 13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 1.079,6kcal
- Protein
- 72,5g
- Karbonhidrat
- 114,6g
- Yağ
- 33,1g
- Lif
- 4,1g
- Şeker
- 8,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.