Arroz Con Pollo Recipe

Directions

1. 1

   Prepare the Ingredients

   Begin by gathering all the ingredients and preparing them for cooking.

2. 2

   Cook the Chorizo

   In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook for about 5-7 minutes, stirring occasionally, until browned and crispy. Remove the chorizo and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.

4. 4

   Add the Spices

   Stir in the cumin, paprika, salt, and black pepper. Cook for an additional minute to toast the spices.

5. 5

   Combine the Rice

   Add the jasmine rice to the skillet, stirring well to coat the rice with the spices and oil. Cook for about 2 minutes until the rice is slightly translucent.

6. 6

   Add the Chicken and Broth

   Stir in the pulled chicken and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.

7. 7

   Simmer

   Let the rice cook for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during this time.

8. 8

   Add the Peas and Chorizo

   Once the rice is cooked, remove the lid and gently fluff the rice with a fork. Stir in the green peas and the cooked chorizo, mixing until everything is evenly distributed.

9. 9

   Serve

   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.