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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 minPara 5Nutri-Score C€€
de @kaylazelaznog14 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

5 personas
  • bone-in chicken thighs (skin removed)Carne6 piezas
  • salt (for the chicken)Especias1 pieza
  • sazón seasoning (for the chicken)Especias1 pieza
  • complete seasoning (for the chicken)Especias1 pieza
  • garlic powder (for the chicken)Especias1 pieza
  • black pepper (to taste)Especias1 pieza
  • olive oil (for drizzling)Despensa30 ml
  • jasmine rice (rinsed)Cereales450 g
  • waterOtro480 ml
  • vino seco (dry cooking wine)Bebidas180 ml
  • onion (diced)Frutas y verduras0,5 piezas
  • red bell pepper (diced)Frutas y verduras0,5 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • tomato sauceDespensa30 ml
  • adobo seasoningEspecias1 pieza
  • sazón seasoning (for the rice)Especias1 pieza
  • roasted chicken bouillon pasteDespensa1 pieza
  • olives (pitted)Despensa60 g
  • cilantro (chopped)Frutas y verduras15 g

por ración

Nutrición

595kcal

Carbohidratos
80 g
Proteínas
26 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Pinzas de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Chop the vegetables

    • Dice the onion and red bell pepper and mince the garlic.
    Paso 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.
    Paso 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.
    Paso 5

  6. Finish and serve

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