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One-Pan Chicken & Rice (Arroz con Pollo)
Hoofdgerecht

One-Pan Chicken & Rice (Arroz con Pollo)

50 minVoor 5Nutri-Score C€
van @moniquerubalcava3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

5 personen
  • chicken thighs (bone-in or boneless, patted dry)Overig1,1 kg
  • long-grain white rice (rinsed)Granen400 g
  • chicken broth (or water)Voorraadkast960 ml
  • red bell pepper (diced)Groente en fruit1 stuk
  • onion (diced)Groente en fruit0,5 stukken
  • carrots (diced)Groente en fruit60 g
  • garlic (minced)Groente en fruit4 stukken
  • butter (cut into nubs)Zuivel35 g
  • olive oil (for searing)Voorraadkast30 ml
  • chicken bouillon (powder or paste)Voorraadkast15 g
  • salt (to taste)Kruiden en specerijen5 g
  • fresh cilantro (chopped, for garnish)Groente en fruit15 g
  • paprika (for seasoning)Kruiden en specerijen6 g
  • onion powder (for seasoning)Kruiden en specerijen5 g
  • garlic powder (for seasoning)Kruiden en specerijen5 g
  • Goya Adobo seasoning (for seasoning)Kruiden en specerijen8 g

per portie

Voedingswaarden

674kcal

Koolhydraten
68 g
Eiwitten
42 g
Vetten
26 g

stap voor stap

Bereiding

  1. Prep the vegetables

    • Dice the red bell pepper, half the onion, and the carrots.
    • Peel and mince the garlic cloves.
    Stap 1

  2. Season the chicken

    • Season both sides of the chicken thighs with paprika, onion powder, garlic powder, and Goya Adobo seasoning.
    Stap 2

  3. Sear the chicken

    • Heat a little olive oil in a large pan over medium heat.
    • Sear the chicken thighs for about 4 minutes per side, until they develop a beautiful golden crust.
    • Remove the chicken and set aside, leaving the flavorful bits in the pan.
    Stap 3

  4. Sauté the vegetables

    • In the same pan, add the bell pepper, onion, carrots, and garlic.
    • Add 2–3 tablespoons of butter and sauté for a few minutes, until fragrant.
    Stap 4

  5. Toast the rice

    • Add 2 cups of rice and sauté it with the vegetables for another 1–2 minutes.
    Stap 5

  6. Add the broth

    • Pour in 4 cups of chicken broth (or water) and stir in the chicken bouillon.
    • Taste the liquid and add salt or more chicken bouillon if needed.
    Stap 6

  7. Nestle the chicken back in

    • Nestle the chicken thighs back on top of the rice.
    • Pour in any juices that collected on the plate.
    Stap 7

  8. Cook covered

    • Cover and cook over medium-low heat until the rice is tender and the chicken is fully cooked (165°F internally).
    Stap 8

  9. Rest off the heat

    • Turn off the heat and leave the pan covered before serving.
    Stap 9

  10. Finish and serve

    • Finish with fresh cilantro and serve.
    Stap 10
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