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Pollo Sudado with Black-Eyed Peas Rice
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Pollo Sudado with Black-Eyed Peas Rice

55 minServes 4Nutri-Score B€€
from @withdanielanavas35 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin removed)Meat800 g
  • onion (finely chopped)Produce1 piece
  • tomatoes (grated or finely chopped)Produce3 pieces
  • garlic (crushed)Produce4 pieces
  • scallions (chopped)Produce3 pieces
  • bell pepper (sliced)Produce1 piece
  • potatoes (peeled and cut into chunks)Produce3 pieces
  • cumin (ground)Spices1 g
  • annatto powderSpices1 g
  • saltSpices8 g
  • black pepper (ground)Spices1 g
  • vegetable oilPantry30 ml
  • waterBeverages400 ml
  • white rice (rinsed)Grains300 g
  • black-eyed peas (cooked, drained)Pantry250 g
  • carrot (finely diced)Produce1 piece
  • cilantro (chopped)Produce15 g

per serving

Nutrition

606kcal

Carbs
71 g
Proteins
36 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Season the chicken

    • Pat the chicken thighs dry and season with salt, pepper, cumin and annatto.
    • Rub the seasoning all over the chicken and set aside.
    Step 1

  2. Build the sofrito

    • Heat the oil in a sauté pan over medium heat.
    • Add the onion, scallions, garlic and bell pepper and cook until softened.
    • Stir in the grated tomatoes and cook until the sauce darkens slightly.
    Step 2

  3. Braise the chicken

    • Add the chicken thighs to the sofrito and turn to coat.
    • Pour in the water, cover and simmer until the chicken is cooked through.
    • Add the potatoes and cook until tender, then adjust the salt.
    Step 3

  4. Cook the black-eyed peas rice

    • Heat a little oil in a saucepan and toast the rice with the diced carrot for a couple of minutes.
    • Add the black-eyed peas and water, season with salt and bring to a boil.
    • Cover and cook over low heat until the rice is tender and the liquid absorbed.
    • Fluff with a fork and stir in the cilantro.
    Step 4

  5. Serve

    • Spoon the rice onto plates.
    • Top with the chicken, potatoes and plenty of the cooking sauce.
    Step 5
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