Arroz con Pollo (Colombian Chicken and Rice)
A flavorful and comforting gluten-free Arroz con Pollo featuring tender chicken, rice, and vegetables cooked in a rich broth. A classic Colombian dish perfect for a hearty lunch.
Ingredients
- about 680 g Chicken thighs
- 2 cups Long-grain rice
- 4 cups Chicken broth
- 1 cup Diced tomatoes
- 1/2 cup Peas
- 1/2 cup Carrots
- 1/2 cup Onion
- 4 cloves Garlic
- 1/4 cup Cilantro
- 1 tsp Annatto powder (achiote)
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on all sides. Remove chicken and set aside.
- 2Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in annatto powder.
- 3Add rice to the pot and cook for 2 minutes, stirring constantly.
- 4Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low. Return chicken to the pot.
- 5Cover and simmer for 25-30 minutes, or until rice is cooked and chicken is tender.
- 6Stir in peas and carrots. Cook for another 5 minutes.
- 7Stir in cilantro. Season with salt and pepper to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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