Arroz con Pollo (Dairy & Nut-Free)
A classic Cuban rice dish with chicken, vegetables, and saffron, made safe for dairy and nut allergies.
Ingredients
- about 910 g Chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion
- 1 large Bell pepper
- 4 cloves Garlic
- 2 cups Long-grain rice
- 4 cups Chicken broth
- 1/4 teaspoon Saffron threads
- 1 cup Peas
- 1/4 cup Pimentos
- 1 teaspoon Cumin
- 1 teaspoon Oregano
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Pat the about 910 g of chicken thighs dry with paper towels. In a large bowl, season the chicken thighs with 1 teaspoon of cumin and 1 teaspoon of oregano. Make sure each piece is coated.
- 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 190°C. Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken thighs on all sides for about 3-4 minutes per side, until they have a nice golden-brown color. Do not overcrowd the pot; brown in batches if necessary.
- 3Remove the browned chicken thighs from the pot and set them aside on a clean plate. Add the 1 large onion, chopped, and the 1 large bell pepper, chopped, to the same pot. Sauté, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
- 4Add the 4 cloves of garlic, minced, to the pot with the vegetables. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
- 5Stir in the 2 cups of long-grain rice. Cook for 1 minute, stirring constantly, to lightly toast the rice grains. Pour in the 4 cups of chicken broth and add the 1/4 teaspoon of saffron threads. Stir everything together.
- 6Bring the liquid in the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. After 25-30 minutes, check to see if the rice is tender and the liquid has been absorbed. Place the browned chicken thighs back into the pot, nestling them on top of the rice.
- 7Stir in the 1 cup of peas and the 1/4 cup of pimentos. Cover the pot again and continue to cook for another 5 minutes, or until the peas are heated through and bright green. The chicken should be cooked through and reach an internal temperature of 74°C.
- 8Remove the pot from the heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish steaming. Serve the Arroz con Pollo 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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