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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 minServes 5Nutri-Score C€€
from @kaylazelaznog14 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • bone-in chicken thighs (skin removed)Meat6 pieces
  • salt (for the chicken)Spices1 piece
  • sazón seasoning (for the chicken)Spices1 piece
  • complete seasoning (for the chicken)Spices1 piece
  • garlic powder (for the chicken)Spices1 piece
  • black pepper (to taste)Spices1 piece
  • olive oil (for drizzling)Pantry30 ml
  • jasmine rice (rinsed)Grains450 g
  • waterOther480 ml
  • vino seco (dry cooking wine)Beverages180 ml
  • onion (diced)Produce0.5 pieces
  • red bell pepper (diced)Produce0.5 pieces
  • garlic (minced)Produce4 pieces
  • tomato saucePantry30 ml
  • adobo seasoningSpices1 piece
  • sazón seasoning (for the rice)Spices1 piece
  • roasted chicken bouillon pastePantry1 piece
  • olives (pitted)Pantry60 g
  • cilantro (chopped)Produce15 g

per serving

Nutrition

595kcal

Carbs
80 g
Proteins
26 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Chop the vegetables

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

  6. Finish and serve

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