Arroz con pollo, or chicken and rice, is a classic Latin American dish that is beloved by people of all ages. It is a hearty and flavorful dish that is perfect for a family meal or a potluck.

Ingredients

  • 1 pound bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can chicken broth
  • 1 cup long-grain white rice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin

Instructions

  1. Season the chicken thighs with salt and pepper.

    Gambar Seasoned chicken thighs
  2. Heat the olive oil in a large skillet over medium heat.

    Gambar Large skillet with olive oil
  3. Add the chicken thighs and cook until browned on all sides, about 5 minutes per side.

    Gambar Browned chicken thighs
  4. Remove the chicken from the skillet and set aside.

    Gambar Removed chicken from skillet
  5. Add the onion, bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.

    Gambar Cooked onion, bell pepper, and garlic
  6. Add the diced tomatoes, chicken broth, rice, oregano, and cumin to the skillet.

  7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.

    Gambar Simmering rice mixture
  8. Stir in the chicken and cook for an additional 5 minutes, or until heated through.

    Gambar Stirred in chicken
  9. Serve hot.

    Gambar Served hot arroz con pollo

Tips

  • For a more flavorful dish, you can marinate the chicken in a mixture of olive oil, salt, pepper, and your favorite seasonings for at least 30 minutes before cooking.
  • If you don’t have bone-in, skin-on chicken thighs, you can use boneless, skinless chicken breasts or thighs. Just be sure to cook them for a few minutes longer, or until cooked through.
  • You can add other vegetables to the dish, such as carrots, peas, or corn.
  • If you like a spicier dish, you can add a pinch of cayenne pepper to the rice mixture.

Variations

  • Puerto Rican Arroz con Pollo: This version of arroz con pollo is made with sofrito, a mixture of onions, bell peppers, garlic, and cilantro. To make sofrito, simply sauté the onions, bell peppers, and garlic in olive oil until softened, then stir in the cilantro. Add the sofrito to the rice mixture along with the diced tomatoes, chicken broth, rice, oregano, and cumin.
    Gambar Sofrito
  • Cuban Arroz con Pollo: This version of arroz con pollo is made with green olives, capers, and pimentos. To make Cuban arroz con pollo, simply add the green olives, capers, and pimentos to the rice mixture along with the diced tomatoes, chicken broth, rice, oregano, and cumin.
  • Spanish Arroz con Pollo: This version of arroz con pollo is made with saffron, which gives it a distinctive flavor. To make Spanish arroz con pollo, simply add 1/2 teaspoon of saffron threads to the rice mixture along with the diced tomatoes, chicken broth, rice, oregano, and cumin.
    Gambar Saffron threads

Conclusion

Arroz con pollo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a perfect dish for a family meal, a potluck, or a special occasion.

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