Sundaland Recipes

Experience the warmth and energy of Latin America through Arroz con Pollo, an unforgettable dish that will take your taste buds on a journey to sunny lands. This dish is more than just rice with chicken - it's a symphony of flavors and textures that will leave you craving more. 
Imagine a tender, juicy chicken pieces sautéed to perfection and then simmered in a mouthwatering sauce of onions, garlic, bell peppers, and tomatoes. The aroma of this dish will transport you to a tropical paradise, with the scent of spices and herbs filling the air.But the real star of the show is the rice. Long-grain rice cooked in a flavorful chicken broth, infused with saffron and a hint of paprika, creates a rice that is both hearty and delicious. As the rice cooks, it absorbs all the rich flavors, making each grain burst with Latin American flair. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:45 Minutes
Suitable:Halal
Category:Meal
Origin:Latin America
Serving:4 Person
Tags:Pleasing, Paradise, Burst

Nutrifacts:470 calories
  15 grams fat

Rating:4.5 

The result? A dish that is both visually appealing and incredibly satisfying. The vibrant colors of the rice, combined with the tender chicken and vegetables, create a dish that is as pleasing to the eye as it is to the palate. 

Ingredients:

• 2 pounds (900 grams) of chicken pieces, bone-in and skin-on
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tomato, diced
• 2 cups (400 grams) of long-grain rice
• 4 cups (960 ml) of chicken broth
• 1/2 teaspoon of saffron threads
• 1 teaspoon of paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Season the chicken pieces with salt and pepper. In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Brown the chicken on all sides until golden. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced bell peppers and diced tomato. Cook until the vegetables start to soften.
3. Return the chicken back to the pot and pour in the rice. Stir well to coat the rice with the flavorful mixture. Toast the rice for a couple of minutes until it absorbs some of the flavors.
4. In a separate bowl, combine the chicken broth, saffron threads, paprika, salt, and pepper. Mix until well combined. Pour the broth mixture into the pot with the chicken and rice. Stir gently to distribute the ingredients evenly.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed. Avoid stirring during this time to prevent the rice from becoming sticky.
6. Once the rice is cooked, remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld together.
7. Fluff the rice and chicken gently with a fork. Serve hot, garnished with freshly chopped cilantro or parsley for a pop of freshness.