Latin American 45 min

Arroz con Pollo

Name: Arroz con Pollo
Total time: 45 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 lbs chicken pieces (thighs and drumsticks); 2 cups long grain rice; 1 large onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 2 cups chicken broth; 1/2 cup beer or white wine; 1 tsp cumin; 1/2 tsp saffron or turmeric; 1 cup frozen peas; 1/4 cup green olives; 2 tbsp olive oil; Salt and pepper to taste; Fresh cilantro

RiceOne-PotLatin American

Ingredientsfor 2

460

Cal

32g

Protein

50g

Carbs

14g

Fat

12 lbs chicken pieces (thighs and drumsticks)
22 cups long grain rice
31 large onion, diced
41 green bell pepper, diced
54 cloves garlic, minced
61 can (14 oz) diced tomatoes
72 cups chicken broth
81/2 cup beer or white wine
91 tsp cumin
101/2 tsp saffron or turmeric
111 cup frozen peas
121/4 cup green olives
132 tbsp olive oil
14Salt and pepper to taste
15Fresh cilantro

Order ingredients on Instacart

Instructions

1
Season chicken with salt, pepper, and cumin. Heat oil in a large pot. Brown chicken on all sides, about 8 minutes total. Remove.
2
Sauté onion and bell pepper until soft, 5 minutes. Add garlic, cook 1 minute.
3
Add rice and stir for 1 minute to toast. Add tomatoes, broth, beer, and saffron.
4
Return chicken to the pot, nestling it into the rice. Bring to a boil.
5
Cover, reduce to low heat, and cook for 25 minutes without lifting the lid.
6
Add peas and olives, re-cover, and cook 5 more minutes.
7
Fluff rice, garnish with cilantro. The rice should be golden, fluffy, and have absorbed all the chicken flavor.