Arroz con Pollo
17 small steps, 4 of them done meanwhile, while a timer runs. The main ingredients: chicken thighs, long-grain rice and diced tomatoes.
- Time
- 45 min
- Difficulty
- Easy
- per serving
- 643 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Chicken thighs280 g
- Long-grain rice150 g
- Diced tomatoes200 g
- Vegetable broth150 ml
- Red bell pepper1
- Frozen peas80 g
- Onion1
- Garlic cloves2
- Tomato paste1 tbsp
- Cilantro½ bunch
- Lime½
- Vegetable oil1 tbsp
- Cumin1 tsp
- Sweet paprika1 tsp
- Oregano½ tsp
- Saltto taste
- Black pepperto taste
You need
4 parts- Wide pot with lid
- Cutting board & knife
- Wooden spoon
- Plate
Directions
17 stepsCut the chicken
Pat the chicken thigh fillets dry and cut them into 3 cm pieces.
- 280 g Chicken thighs
Heat the pot
High heat
Heat the vegetable oil in a wide pot over high heat until it shimmers.
- 1 tbsp Vegetable oil
Fry the chicken
6 minHigh heat
Salt and pepper the chicken and lay it in one layer in the pot. Don't move it for 3 minutes, then flip and fry for 3 more minutes, until golden brown.
- Salt
- Black pepper
Dice the onion
Meanwhile, while step 3 runs
Meanwhile, peel the onion and dice it finely.
- 1 Onion
Slice the bell pepper
Meanwhile, while step 3 runs
Wash the bell pepper, remove the seeds and cut it into small cubes.
- 1 Red bell pepper
Chop the garlic
Meanwhile, while step 3 runs
Peel the garlic cloves and chop them finely.
- 2 Garlic cloves
Move to a plate
Put the chicken on a plate. The frying fat stays in the pot.
Fry the onion and bell pepper
5 minMedium heat
Turn the heat down to medium. Fry the onion and bell pepper with 1 pinch salt for about 5 minutes, until soft, scraping up the browned bits as you go.
- Salt
Toast the spices
1 minMedium heat
Stir in the garlic, tomato paste, cumin, sweet paprika and oregano and toast for about 1 minute, until fragrant.
- 1 tbsp Tomato paste
- 1 tsp Cumin
- 1 tsp Sweet paprika
- ½ tsp Oregano
Toast the rice
1 minMedium heat
Add the rice and toast for 1 minute, stirring. You don't need to rinse it.
- 150 g Long-grain rice
Add the liquid
High heat
Add the diced tomatoes and vegetable broth, season with 1 pinch salt and bring to a boil.
- 200 g Diced tomatoes
- 150 ml Vegetable broth
- Salt
Lay the chicken in
Lay the chicken on top of the rice with its juices. It shouldn't be fully submerged, so the crust stays crisp.
Cook the rice
15 minLow heat
Put the lid on and cook over the lowest heat for about 15 minutes. Don't stir and don't lift the lid.
Pick the cilantro
Meanwhile, while step 13 runs
Meanwhile, pick the cilantro leaves off the stems.
- ½ bunch Cilantro
Add the peas
5 minLow heat
Spread the peas over the rice, put the lid back on and cook for 5 more minutes, until the rice is soft and the peas are hot.
- 80 g Frozen peas
Let it rest
5 min
Take the pot off the stove and keep the lid closed. Let it rest for 5 minutes. A sliced piece of chicken is no longer pink inside (72 °C).
Serve
Fluff with a fork. Drizzle with the juice of ½ lime and sprinkle with cilantro.
- ½ Lime
Nutrition
per serving643 kcal
- Protein
- 33 g
- Carbohydrates
- 82 g
- Fat
- 19 g
Guide values, calculated from the ingredients.
