Arroz con Pollo

Step 1/5

Sauté Aromatics and Brown Chicken

In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent (about 2-3 minutes). Then, add diced chicken thigh and cook until browned on all sides (about 5-6 minutes).

Step 2/5

Cook Vegetables and Combine Ingredients

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 to the skillet, stirring to combine with the chicken and vegetables.

Step 3/5

Simmer with Seasonings and Broth

Pour in chicken broth, ground cumin, paprika, salt, and pepper. 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, garnished with fresh cilantro (coriander) leaves.