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Authentic Puerto Rican Arroz Con Pollo Recipe

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Arroz Con Pollo Puerto Rican Chicken and Rice Recipe
Arroz Con Pollo Puerto Rican Chicken and Rice Recipe from whereismyspoon.co

Description

Arroz con pollo is a classic Puerto Rican dish that translates to "rice with chicken." It is a flavorful and filling meal that is perfect for any occasion. This recipe for authentic Puerto Rican arroz con pollo is sure to impress your family and friends with its bold flavors and delicious aroma.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1/4 cup pimento-stuffed green olives, sliced
  • 1/4 cup capers
  • 1 lemon, sliced

Equipment

  • Dutch oven or large, heavy-bottomed pot with lid
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Large spoon or spatula

Method

  1. Season the chicken thighs with salt and pepper.
  2. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  3. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the pot and set aside.
  4. Add the onion, bell peppers, and garlic to the pot and cook until softened, about 5 minutes.
  5. Add the rice, oregano, cumin, paprika, salt, and black pepper to the pot and stir to combine.
  6. Add the chicken broth, tomato paste, olives, and capers to the pot and stir to combine.
  7. Add the chicken thighs back to the pot, making sure they are submerged in the liquid.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  9. Cook for 30 minutes, then stir in the frozen peas and cilantro.
  10. Cover the pot again and cook for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through.
  11. Garnish with lemon slices and serve hot.

Notes

  • This recipe can be made with bone-in chicken thighs, but the cooking time may need to be adjusted.
  • If you prefer a spicier dish, you can add a chopped jalapeno or serrano pepper to the pot.
  • You can also add additional vegetables, such as carrots or celery, to the pot for added flavor and nutrition.

Nutrition Info

This recipe serves 6 and each serving contains approximately:
  • Calories: 470
  • Protein: 30 grams
  • Fat: 14 grams
  • Carbohydrates: 55 grams
  • Fiber: 4 grams
  • Sugar: 5 grams
  • Sodium: 960 milligrams

Recipe Tips

  • Be sure to use long-grain white rice for the best results.
  • If you don't have a Dutch oven or large pot with a lid, you can use a large skillet and cover it with aluminum foil.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe is great for meal prep and can be divided into individual portions for easy reheating throughout the week.

Enjoy this authentic Puerto Rican arroz con pollo recipe for a taste of the Caribbean in your own kitchen!


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