Mini Arroz Con Pollo Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, and cumin. Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through. Remove from skillet and set aside.

2. 2

   Sauté Vegetables

   In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are soft.

3. 3

   Cook the Rice

   Add the yellow rice to the skillet with the sautéed vegetables, stirring to combine. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and liquid is absorbed.

4. 4

   Combine Chicken and Peas

   While the rice is cooking, shred the cooked chicken into bite-sized pieces. Once the rice is done, fluff it with a fork and stir in the shredded chicken and frozen peas. Adjust seasoning with salt and pepper as needed.

5. 5

   Fry Plantains and Prepare French Fries

   In a separate pan, fry the sliced sweet plantains in a bit of oil until golden brown on both sides. Prepare french fries according to package instructions or deep fry until crispy.

6. 6

   Serve

   Serve the Mini Arroz con Pollo on a plate, accompanied by french fries and sweet plantains on the side.