Colombian Chicken and Rice (Arroz con Pollo)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1 medium Onion
• 1 medium Bell pepper
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 1 cup Frozen peas
• 1 cup Corn
• 0.25 cup Cilantro
• 2 tablespoons Annatto oil (Achiote)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Ground cumin

Instructions

1. 1Season chicken thighs with salt, pepper, and cumin.
2. 2Heat annatto oil in a large pot over medium heat. Brown the chicken on all sides and remove from the pot.
3. 3Add chopped onion, bell pepper, and garlic to the pot and sauté until softened.
4. 4Stir in tomato paste and cook for 1 minute.
5. 5Add rice and stir to coat with the mixture.
6. 6Pour in chicken broth and bring to a boil.
7. 7Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and chicken is tender.
8. 8Stir in frozen peas and corn during the last 5 minutes of cooking.
9. 9Garnish with fresh cilantro before serving.

Related Guides