Description
Cuban Arroz Con Pollo is a vibrant and hearty one-pot dish that captures the essence of Caribbean cuisine. This flavorful recipe combines tender, seasoned chicken with aromatic rice, enhanced by a medley of spices such as cumin and smoked paprika. Ideal for family gatherings or cozy weeknight dinners, this dish not only satisfies the palate but also warms the heart. With its rich flavors and comforting nature, Cuban Arroz Con Pollo promises to be a favorite at your dinner table.
Ingredients
Scale
- 1 pound chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 bell pepper (finely chopped)
- 3 cloves garlic (minced)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup frozen peas
- ¼ cup green olives (sliced)
- ¼ cup fresh cilantro (chopped)
Instructions
- Season chicken thighs with salt and pepper. In a large pot, heat olive oil over medium-high heat. Sear chicken until browned on both sides; set aside.
- In the same pot, sauté onion and bell pepper until soft. Add garlic, cumin, and smoked paprika; cook briefly until fragrant.
- Stir in rice to coat with vegetables. Add chicken broth and diced tomatoes; bring to a boil.
- Return chicken to pot, cover, and simmer on low for about 25-30 minutes until rice is cooked and chicken is tender.
- In the last five minutes of cooking, top with frozen peas and olives. Serve garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg