Arroz con Pollo with Peas and Peppers
Equipment
- Large Skillet with Lid
- Cutting Board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 cup long-grain white rice
- 1 cup frozen peas
- 2 bell peppers (1 red, 1 green), diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
- Add the onion, garlic, and diced bell peppers to the same skillet. Cook for 4 minutes until the vegetables soften.
- Stir in the rice, paprika, cumin, salt, and black pepper. Cook for 1 minute to toast the rice lightly.
- Pour in the chicken broth and return the browned chicken to the skillet. Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer for 18 minutes without stirring. Add the frozen peas on top, cover again, and cook for 5 more minutes until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let it rest covered for 5 minutes before fluffing the rice gently with a fork.
Notes
Add the peas only at the end so they stay bright and avoid turning mushy. If the rice seems dry near the end of cooking, splash in a little extra broth rather than stirring. Leftovers reheat well in a covered skillet with a tablespoon of water to restore moisture.
Course: Main Course
Cuisine: Spanish
Equipment: Large Skillet with Lid, Cutting Board, Knife
Cuisine: Spanish
Equipment: Large Skillet with Lid, Cutting Board, Knife