Lunch

Arroz con Pollo

One pan chicken and rice cooked in a chicken broth with South American infused flavor

Meal benefits
Great source of high quality protein that contains all nine essential amino acids, which is key for muscle growth and repair to help the body recover quicker after exercise
Loaded with vitamins and minerals to provide our body with overall health to defend against illness and inflammation
Nutrition facts (per serving)
Calories
635
Protein
32
g
Fats
19
g
Carbs
84
g
Ingredients
Serving
Unit
Metric
Imperial
Conversion Chart
150
g
chicken thigh, boneless and skinless
75
g
uncooked long-grain white rice
1
tsp
olive oil
1
medium onion
1
garlic clove
0.5
red bell pepper
0.5
green bell pepper
1
medium tomato
240
mL
chicken broth
1
tsp
ground cumin
1
tsp
paprika
1
tsp
oregano
Instructions

Step 1/5

Marinate and Brown Chicken

In a bowl, add your chicken and season with half the paprika, ground cumin, oregano, salt, and pepper and let it marinate for at least 10 minutes. In a large skillet, heat olive oil over medium high heat and add in chicken thighs. Cook until browned on all sides (about 2-3 minutes each side) and remove from the pan.

Step 2/5

Cook Vegetables and Combine Ingredients

Add chopped onion and minced garlic, sauté until onion is translucent (about 2-3 minutes). Stir in diced red and green bell peppers, and diced tomato. Cook for another 3-4 minutes until the vegetables are softened. Add long-grain white rice and chicken from earlier to the skillet, stirring to combine with the chicken and vegetables.

Step 3/5

Simmer with Seasonings and Broth

Add in the remaining ground cumin, paprika, oregano, salt, and pepper and toast for 30 seconds before pouring in chicken broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

Step 4/5

Fluff and Adjust Seasoning

Once the rice is cooked, fluff it with a fork and taste for seasoning, adjusting as needed.

Step 5/5

Serve

Serve the arroz con pollo hot, optionally garnished with fresh cilantro (coriander) leaves.

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