Arroz con Pollo (Gluten-Free Chicken and Rice)
A flavorful and comforting one-pot meal featuring chicken and rice cooked with vegetables and Colombian spices, made gluten-free.
Ingredients
- about 680 g Chicken thighs
- 2 cups Long-grain rice
- 4 cups Chicken broth
- 1 cup Sofrito
- 1 cup Peas
- 1 cup Carrots
- 1/2 cup Bell pepper
- 2 tablespoons Annatto oil
- 1/4 cup Cilantro
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season chicken thighs with salt and pepper.
- 2Heat annatto oil in a large pot over medium heat. Brown the chicken on all sides, then remove from the pot and set aside.
- 3Add sofrito to the pot and cook for 5 minutes, stirring occasionally.
- 4Add rice and stir to coat with the sofrito. Cook for 2 minutes.
- 5Pour in chicken broth, bring to a boil, then reduce heat to low.
- 6Return the chicken to the pot, nestling it in the rice. Add peas, carrots, and bell pepper.
- 7Cover and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
- 8Stir in cilantro and serve.
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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