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

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

55 minVoor 5Nutri-Score C€€
van @kaylazelaznog14 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

5 personen
  • bone-in chicken thighs (skin removed)Vlees6 stukken
  • salt (for the chicken)Kruiden en specerijen1 stuk
  • sazón seasoning (for the chicken)Kruiden en specerijen1 stuk
  • complete seasoning (for the chicken)Kruiden en specerijen1 stuk
  • garlic powder (for the chicken)Kruiden en specerijen1 stuk
  • black pepper (to taste)Kruiden en specerijen1 stuk
  • olive oil (for drizzling)Voorraadkast30 ml
  • jasmine rice (rinsed)Granen450 g
  • waterOverig480 ml
  • vino seco (dry cooking wine)Dranken180 ml
  • onion (diced)Groente en fruit0,5 stukken
  • red bell pepper (diced)Groente en fruit0,5 stukken
  • garlic (minced)Groente en fruit4 stukken
  • tomato sauceVoorraadkast30 ml
  • adobo seasoningKruiden en specerijen1 stuk
  • sazón seasoning (for the rice)Kruiden en specerijen1 stuk
  • roasted chicken bouillon pasteVoorraadkast1 stuk
  • olives (pitted)Voorraadkast60 g
  • cilantro (chopped)Groente en fruit15 g

per portie

Voedingswaarden

595kcal

Koolhydraten
80 g
Eiwitten
26 g
Vetten
19 g
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wat u gebruikt

Keukengerei

  • Koekenpan
  • Mengkom
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Chop the vegetables

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

  6. Finish and serve

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