Total time · 65 min

Cuban Arroz con Pollo

Name: Cuban Arroz con Pollo
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 700 g Chicken thighs; 1 1/2 cups Long-grain rice; 750 ml Chicken broth; 1 piece Red bell pepper; 1 piece Onion; 2 pieces Tomatoes; 150 g Green peas; 0.5 g Saffron; 30 ml Olive oil; 3 cloves Garlic; 2 leaves Bay leaves

Browned chicken cooks with saffron rice, tomatoes, and green peas in one pot.

Prep: 20 min
Cook: 45 min
Servings: 4

Indicative estimates

Energy per serving: ~600 kcal per serving indicative estimate
Ingredient value: ~$19.68 partial estimate; 9 of 11 ingredients estimated

Ingredients

700 g Chicken thighs
1 1/2 cups Long-grain rice
750 ml Chicken broth
1 piece Red bell pepper
1 piece Onion
2 pieces Tomatoes
150 g Green peas
0.5 g Saffron
30 ml Olive oil
3 cloves Garlic
2 leaves Bay leaves

Directions

15 min
Pat the chicken dry, season it, and brown it in batches in the oil; set aside without cleaning the pot.
25 min
Soften onion, pepper, and garlic in the drippings; add tomatoes, saffron, and rice, stirring until the grains look glossy.
25 min
Pour in the broth, return the chicken, and add bay leaves; cover and cook to 165 °F (74 °C) at the centre, stir in the peas near the end, then rest for five minutes.