Arroz Con Pollo
Arroz Con Pollo - It’s a simple one-pot meal. It has juicy chicken, fragrant saffron rice, and delicious vegetables. This dish is easy to make.
Yield: 4 servings
Calories: 310kcal
Materials
- Saffron threads
- ¼ cup dry white wine
- 4 pieces bone-in skin-on chicken thighs
- Salt and pepper for seasoning
- 2 tbsp extra virgin olive oil
- 1 medium finely chopped onion
- 1 chopped green bell pepper
- 2 tsp minced garlic
- 8 oz tomato sauce
- 1 packet Sazón Goya
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 2 cups chicken broth
- 1 cup short-grain Arborio rice
- 2 tbsp chopped parsley
- 1 cup frozen green peas
Instructions
- Combine the wine and a small pinch of the saffron threads in a bowl. Let it sit until you are ready to use.
- Sprinkle with salt and pepper to season the chicken thighs on all sides.
- Heat extra-virgin olive oil in your pan over medium-high heat, and cook the chicken pieces with the skin side down until browned. about 5 min
- Flip the chicken and cook until golden brown and transfer the chicken out from the pan to another plate. Leave it on the side.
- Reduce the heat from to medium. Cook bell pepper, onion and two tsp of minced garlic, stirring until the vegetables are tender, about 5 to 7 min.
- Stir in the white wine and saffron mixture into the pan with salt, pepper, 8 oz tomato sauce, packet Sazón Goya, oregano, cumin and bay leaf.
- Cook on medium heat until the wine is almost evaporated, about 5 to 10 minutes. Add the chicken thighs, broth, and 1 cup of rice. Bring it down to low heat, and let it simmer.
- Cover the pan and cook for 30 minutes.
- After 30 min, stir peas into the rice
- Sprinkle with parsley, and serve piping hot!
Video
Nutrition
Serving: 245g | Calories: 310kcal | Carbohydrates: 45g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 40mg | Potassium: 389mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1021IU | Vitamin C: 4mg | Calcium: 28.2mg | Iron: 1.7mg