Arroz Amarillo Con Pollo (Yellow Rice with Chicken)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Cuban
Arroz Amarillo Con Pollo (Yellow Rice with Chicken)
Description
Arroz Amarillo Con Pollo combines browned chicken thighs with a fragrant mixture of sautéed onions, red bell pepper, and garlic. The addition of cumin, oregano, bijol seasoning, and bay leaf infuses the dish with a warm, earthy aroma. Rice is cooked in a broth enriched with tomato sauce and spices until tender and infused with these complex flavors.
The cooking method involves browning the chicken to develop flavor, then simmering rice in the cooking liquid alongside the meat. Frozen peas are stirred in near the end for texture and color. The final dish is garnished with peppers and petit pois, offering an attractive presentation. It is served hot, suitable as a main course with its balanced protein and seasoned rice.
Ingredients
- 1/2 cup olive oil for frying
- 8 chicken thighs
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin ground
- 1 onion finely chopped, large
- 1 red bell pepper finely chopped, large
- 4 garlic ground cloves
- 2 cups chicken broth
- 1 can tomato sauce 8 oz
- 1/2 teaspoon bijol seasoning
- 1 bay leaf
- 2 teaspoons oregano
- 2 cups rice
- 1/2 cup green peas frozen
- petit pois for garnish
Instructions
- Begin by heating the oil in a large pot and sauté the chicken with some salt, pepper and a bit of cumin and cook until nicely golden and tender. Transfer to a separate dish and set aside.
- Next, sauté the onion and red pepper in the same pan you prepared the chicken in, until the onion becomes translucent.
- Stir in the minced garlic and cook for about 2 minutes until fragrant. Reintroduce the chicken and also pour in the chicken broth, tomato sauce and spices (the Bijol, bay leaves, cumin, oregano, salt and pepper).
- Finally add in the rice and stir until completely submerged in the liquid. Bring to a boil then turn the heat down, cover and simmer for 30 to 45 minutes or until the rice has softened.
- When the dish is almost done cooking, add the frozen peas and cook for 5 more minutes.
- Serve hot and garnish with peppers and petit pois. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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