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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 minPour 5Nutri-Score C€€
par @kaylazelaznog14 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • bone-in chicken thighs (skin removed)Viandes6 morceaux
  • salt (for the chicken)Épices1 morceau
  • sazón seasoning (for the chicken)Épices1 morceau
  • complete seasoning (for the chicken)Épices1 morceau
  • garlic powder (for the chicken)Épices1 morceau
  • black pepper (to taste)Épices1 morceau
  • olive oil (for drizzling)Épicerie30 ml
  • jasmine rice (rinsed)Céréales450 g
  • waterAutres480 ml
  • vino seco (dry cooking wine)Boissons180 ml
  • onion (diced)Fruits et légumes0,5 morceaux
  • red bell pepper (diced)Fruits et légumes0,5 morceaux
  • garlic (minced)Fruits et légumes4 morceaux
  • tomato sauceÉpicerie30 ml
  • adobo seasoningÉpices1 morceau
  • sazón seasoning (for the rice)Épices1 morceau
  • roasted chicken bouillon pasteÉpicerie1 morceau
  • olives (pitted)Épicerie60 g
  • cilantro (chopped)Fruits et légumes15 g

par portion

Nutrition

595kcal

Glucides
80 g
Protéines
26 g
Lipides
19 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Chop the vegetables

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

  6. Finish and serve

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