Arroz con Pollo

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Marinate and Brown Chicken

• 150g Chicken Thigh
• 1/4 tsp Paprika
• 1/4 tsp Cumin
• 1/4 tsp Oregano
• 1 tsp Olive Oil

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

• 1 tsp Olive Oil
• 1/2 Small Onion
• 2 Garlic Clove
• 1/4 Red Bell Pepper
• 1/4 Green Bell Pepper
• 130g Diced Tomato
• 50g White Rice, Uncooked

Add more olive oil along with 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 5 minutes medium heat until the vegetables are softened. Add the 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

• 1/4 tsp Cumin
• 1/4 tsp Paprika
• 1/4 tsp Oregano
• 150mL Chicken 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.

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Fluff and Adjust Seasoning

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

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Serve

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