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Cuban Arroz con Pollo (One-Pot Yellow Rice and Chicken)
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Cuban Arroz con Pollo (One-Pot Yellow Rice and Chicken)

55 Min.Für 5Nutri-Score C€€
von @kaylazelaznog14 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

5 Personen
  • bone-in chicken thighs (skin removed)Fleisch6 Stücke
  • salt (for the chicken)Gewürze1 Stück
  • sazón seasoning (for the chicken)Gewürze1 Stück
  • complete seasoning (for the chicken)Gewürze1 Stück
  • garlic powder (for the chicken)Gewürze1 Stück
  • black pepper (to taste)Gewürze1 Stück
  • olive oil (for drizzling)Vorräte30 ml
  • jasmine rice (rinsed)Getreide450 g
  • waterAndere480 ml
  • vino seco (dry cooking wine)Getränke180 ml
  • onion (diced)Obst & Gemüse0,5 Stücke
  • red bell pepper (diced)Obst & Gemüse0,5 Stücke
  • garlic (minced)Obst & Gemüse4 Stücke
  • tomato sauceVorräte30 ml
  • adobo seasoningGewürze1 Stück
  • sazón seasoning (for the rice)Gewürze1 Stück
  • roasted chicken bouillon pasteVorräte1 Stück
  • olives (pitted)Vorräte60 g
  • cilantro (chopped)Obst & Gemüse15 g

pro Portion

Nährwerte

595kcal

Kohlenhydrate
80 g
Eiweiß
26 g
Fett
19 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Season the chicken

    • Pat the bone-in chicken thighs dry and place them in a bowl.
    • Season with salt, garlic powder, sazón, complete seasoning and black pepper, drizzle with olive oil and mix so every piece is coated.
    Schritt 1

  2. Sear the chicken

    • Heat a large pan over medium-high heat and sear the chicken on both sides until golden.
    • Remove the chicken from the pan; it does not need to be fully cooked as it will finish in the rice.
    Schritt 2

  3. Chop the vegetables

    • Dice the onion and red bell pepper and mince the garlic.
    Schritt 3

  4. Build the rice base

    • Add the onion, bell pepper and garlic to the same pan and sauté until softened.
    • Stir in the tomato sauce, adobo, sazón and roasted chicken bouillon paste.
    • Add the rice and stir to coat with the sofrito.
    Schritt 4

  5. Add liquids and chicken

    • Pour in the water and vino seco, season with salt and scatter in the olives.
    • Nestle the seared chicken back into the rice, cover and cook on low until the rice is tender and fluffy.
    Schritt 5

  6. Finish and serve

    • Remove the lid and fluff the rice with a fork.
    • Sprinkle with chopped cilantro and serve.
    Schritt 6
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