Cuban-style Arroz con Pollo
By Jamie Silva, A Sassy Spoon
Cuban-style Arroz con Pollo
By Jamie Silva, A Sassy Spoon
- 2 tablespoons olive oil, divided
- 2 to 3 chicken thighs
- ½ medium onion, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 1 ½ cups white rice
- 1 ½ cups low-sodium chicken stock
- 4 ounces tomato sauce
- ¼ teaspoon annatto powder
- ½ bay leaf
- 1 teaspoons dried oregano
- 1 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup frozen peas
Season chicken with salt and black pepper. In a hot large pan, add 1 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Set aside.
In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant. Add rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then reduce heat.
Add chicken. Cover and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 25 to 30 min. Add frozen peas, stirring until warm. Fluff rice with fork, serve, and enjoy!
In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant. Add rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then reduce heat.
Add chicken. Cover and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 25 to 30 min. Add frozen peas, stirring until warm. Fluff rice with fork, serve, and enjoy!