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Arroz con Pollo (Spanish Chicken & Rice)

by Nakita Attard Vassallo Nakita Attard Vassallo

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Prep 15min
Cook 35min
Serves 2
A Spanish-inspired, one-pan family favourite made with tender chicken, fragrant spices, and colourful veggies. It's bursting with flavour and perfect for busy weeknights.

List of Ingredients

500g (18 oz.) skinless, boneless chicken thighs
300g (1.5 cups) white rice
1 onion, finely chopped
2 bell peppers, diced
3 tomatoes, chopped
3 cloves garlic, minced
3 cups chicken broth
2 tsp ground cumin
1/2 tsp ground turmeric
180g (6 oz.) frozen peas
s&p to taste
Fresh cilantro, handful, chopped

Instructions

1

Sear chicken thighs in a hot pan for 4-5 minutes. Set aside.

2

In the same pan, sauté onion, bell peppers, and garlic for 5 minutes till soft.

3

Stir in rice and tomatoes, cooking for 2 minutes.

4

Sprinkle cumin, turmeric, and s&p over the mixture.

5

Place the seared chicken back in the pan and pour in the chicken broth.

6

Bring to a boil, then reduce heat, cover, and simmer for 25- 30 minutes or until rice is cooked and chicken is tender.

7

Mix in the peas and cilantro. Cook for 3 minutes and serve.

8

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