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Main course
Arroz con Pollo
Prep time
60 min
Portions
3
Difficulty
Easy
485
kcal
Nutrition · Per portion
Carbs
35 g
Protein
36.4 g
Fat
21.2 g
Ingredients
For 3 portions
- Chicken thighsOr: Chicken breast2 Stk
- Long-grain riceOr: Basmati rice, Parboiled rice100 g
- Chicken broth200 ml
- Onions1 Stk
- Garlic cloves1 Stk
- Bell pepperOr: Frying pepper1 Stk
- Peas frozenOr: Peas40 g
- Tomato pasteOr: Strained tomatoes½ tbsp
- SaffronOr: Turmeric1 pinch
- Paprika sweet¼ tsp
- Olive oilOr: Sunflower oil¾ tbsp
- Iodized salt¼ tsp
- Pepper1 pinch
- Bay leaves1 Stk
Method
Step by step
- 1
Salt and pepper chicken thighs.
- 2
Heat oil in a large pan, sear chicken golden brown on all sides and remove.
- 3
Finely chop onion and garlic, dice bell pepper.
- 4
Sauté onion and bell pepper in the same fat.
- 5
Add tomato paste, sweet paprika and saffron and toast briefly.
- 6
Stir in rice and deglaze with broth.
- 7
Add chicken and bay leaves, bring to a boil.
- 8
Cover and simmer over low heat for 25 minutes.
- 9
Fold in peas and let rest for 5 minutes.
- 10
Season with salt and pepper before serving.
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