One-Pot Arroz Con Pollo
One-Pot Arroz Con Pollo might be just the main course you are searching for. This recipe makes 6 servings with 270 calories, 21g of protein, and 5g of fat each. For $1.58 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 154 people have made this recipe and would make it again. Head to the store and pick up white rice, chicken broth, peas, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes around 48 minutes. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is tremendous. Instant Pot Nicaraguan Arroz Con Pollo, Arroz Con Pollo, and Arroz Con Pollo are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 38 minutes
Ingredients:
½ cup diced canned tomatoes
2 cups chicken broth
1 tbsp extra virgin olive oil
3 garlic cloves, minced
½ tsp ground cumin
¼ tsp ground pepper, or to taste
½ tsp kosher salt, or to taste
1 cup frozen peas
2 red bell peppers, seeded & chopped
¼ to ½ tsp red pepper flakes, as desired
1 tsp saffron
1 lb. boneless, skinless chicken breasts, cubed
¼ tsp turmeric powder
1 cup white rice
1 yellow onion, chopped
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Heat the olive oil in a large braising pan or Dutch oven set over medium heat. Saute the garlic for 1 to 2 minutes, until fragrant.Add the onion, peppers, and peas and saute for 5 minutes, until the onion and peppers begin to soften.Add the chicken and sear on all sides for 2 minutes (it does not need to fully cook at this point).Add the rice and stir until the chicken, vegetables and rice are thoroughly mixed, about 1 minute.Add the chicken broth, tomatoes, saffron, cumin, turmeric, salt, ground pepper, and red pepper flakes, if using. Mix to combine.Bring to a boil over medium heat, then reduce heat, cover and simmer for 30 minutes, until the rice is fluffy and no broth remains.Serve hot with additional black pepper and red pepper flakes.
Step by step:
1. Heat the olive oil in a large braising pan or Dutch oven set over medium heat.
2. Saute the garlic for 1 to 2 minutes, until fragrant.
3. Add the onion, peppers, and peas and saute for 5 minutes, until the onion and peppers begin to soften.
4. Add the chicken and sear on all sides for 2 minutes (it does not need to fully cook at this point).
5. Add the rice and stir until the chicken, vegetables and rice are thoroughly mixed, about 1 minute.
6. Add the chicken broth, tomatoes, saffron, cumin, turmeric, salt, ground pepper, and red pepper flakes, if using.
7. Mix to combine.Bring to a boil over medium heat, then reduce heat, cover and simmer for 30 minutes, until the rice is fluffy and no broth remains.
8. Serve hot with additional black pepper and red pepper flakes.
Nutrition Information:
covered percent of daily need
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