Spanish Chicken and Rice
A classic arroz con pollo, this hearty one-pot meal relies on a fragrant blend of aromatics and tender chicken. It offers a comforting, flavor-packed dish that brings traditional Spanish-inspired cooking to the family table.
Ingrédients
- 8 skinless boneless chicken thighs · chopped
- 1 cup onion · chopped
- 1 medium bell pepper
- 2 cloves garlic
- 2 tbsp cilantro · chopped
- 1 tbsp olive oil
- 3 3/4 cup water
- 3/4 cup light beer
- 2 oz tomato sauce
- 1 chicken bouillon cube
- 1 packet Badia sazon
- 6 oz frozen mixed vegetables
- 2 tbsp alcaparrado · or pitted green olives, capers and pimentos
- 2 1/4 cup uncooked long grain white rice
- 2 tsp kosher salt
Préparation
- 1
Chop the onion, bell pepper, garlic, and cilantro finely using a food processor or chopper.
- 2
Heat 1 tsp of oil in a large, heavy pot or Dutch oven over medium heat.
- 3
Season the chicken pieces with salt, sauté until browned for 5-7 minutes, then remove and set aside.
- 4
Heat the remaining oil in the same pot and sauté the onion, pepper, garlic, and cilantro mixture, stirring frequently for about 5 minutes.
- 5
Add the water, beer, tomato sauce, chicken bouillon, sazon, the browned chicken, and salt to the pot.
- 6
Cook for 10-12 minutes over medium heat.
- 7
Stir in the frozen mixed vegetables, alcaparrado with a little of its brine, and the rice; bring the mixture to a boil.
- 8
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid reduces to the level of the rice.
- 9
Cover with a tight-fitting lid—using a paper towel under the lid if necessary to seal—and cook for 25-30 minutes.
- 10
Turn off the heat and let the pot rest covered for 10 minutes before fluffing the rice with a fork.