Arroz con pollo

Ingredients

• Chicken piecesAs needed
• Salt, pepper, paprikaAs needed
• Olive oilAs needed
• Onion, bell pepper, garlic (soffritto)As needed
• rice1.5 cup
• chicken broth3 cup
• SaffronAs needed
• Bay leafAs needed
• PeasAs needed
• Roasted red peppersAs needed

Instructions

1. 1

   Step 1

   Season chicken pieces with salt, pepper, and paprika. Brown in a large pot or Dutch oven with olive oil.

2. 2

   Step 2

   Remove the chicken. In the same pot, sauté a soffritto of chopped onion, bell pepper, and garlic.

3. 3

   Step 3

   Stir in 1.5 cups of rice and cook for a minute to toast.

4. 4

   Step 4

   Return the chicken to the pot. Add 3 cups of chicken broth, a pinch of saffron, and a bay leaf.

5. 5

   Step 5

   Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.

6. 6

   Step 6

   Stir in peas and roasted red peppers. Let stand for a few minutes before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Arroz con pollo can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.