Restaurants›Mojo Cuban Kitchen and Rum Bar›Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Inspired by Mojo Cuban Kitchen and Rum Bar
Time50m
Serves4

hearty mix of seasoned rice with slow cooked chicken, peas, and bell peppers

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Chicken

In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and black pepper, then add them to the pot. Cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.

2

Sauté Vegetables

In the same pot, add the chopped onion, garlic, and diced bell pepper. Sauté until the onion is translucent, about 3-4 minutes.

3

Add Rice and Spices

Stir in the rice, paprika, and cumin, cooking for another 2 minutes until the rice is lightly toasted.

4

Combine Ingredients

Add the chicken broth and return the browned chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

5

Add Peas

After 20 minutes, stir in the frozen peas. Cover again and cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.

6

Serve

Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.