Arroz con pollo (chicken and rice)
Juicy chicken and fluffy rice cooked together in one pot with peppers, cumin and saffron. Simple, filling comfort food.
- 60 min15 prep · 45 cook
- EasyDifficulty
- 800 kcalper serving
Ingredients
- Chicken thighs, bone in800 g
- Long-grain rice350 g
- Onion1
- Red pepper1
- garlic3 cloves
- Tomato sauce200 g
- Ground cumin1 tsp
- Sweet paprika1 tsp
- saffron1 pinch
- Hot chicken stock750 ml
- Peas150 g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Fresh corianderto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the chicken with salt, pepper and cumin. Brown it well in the oil in a wide pot and set aside.
- 2
In the same pot, soften the chopped onion, pepper and garlic.
- 3
Add the tomato sauce and paprika, then the rice, and stir for a minute.
- 4
Pour in the stock with the saffron, return the chicken and bring to the boil. Cover and cook on low heat.
- 5
Scatter the peas over the top, cover again and cook until the rice is tender.
- 6
Rest covered off the heat, then fluff up and serve with fresh coriander.
Tips and questions
- Can I use chicken breast?
- You can, but thighs stay juicier through the long simmer. If you use breast, add it back only for the last 10 minutes.
- Can I freeze it?
- Yes, for up to 2 months. Thaw in the fridge and reheat covered with a splash of stock so the rice does not dry out.
Enjoy your meal!
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