Arroz Con Pollo Recipe

Cooking Instructions

1. 1

   Prepare Ingredients

   Gather and prepare all ingredients. Dice the bell pepper, chop the onion, and slice the mushrooms. Rinse the black beans and set aside.

2. 2

   Cook Chicken and Chorizo

   In a large skillet or paella pan, heat olive oil over medium heat. Add the chicken thighs and chorizo, cooking until browned on all sides (about 5-7 minutes). Remove from the pan and set aside.

3. 3

   Sauté Vegetables

   In the same pan, add onion, bell pepper, garlic, and mushrooms. Sauté until softened (about 5 minutes).

4. 4

   Add Rice and Broth

   Stir in the Arborio rice and cook for 1-2 minutes. Then, add the chicken broth and saffron threads. Bring to a boil.

5. 5

   Combine and Simmer

   Return the cooked chicken and chorizo to the pan. Reduce heat to low, cover, and let simmer for about 20 minutes until rice is cooked and liquid is absorbed.

6. 6

   Add Shrimp and Beans

   In the last 5 minutes of cooking, add the shrimp and black beans to the pan. Stir gently to combine and cook until shrimp are pink and cooked through.

7. 7

   Serve

   Remove from heat, let it rest for a few minutes. Serve with sliced avocado on top and season with salt and pepper to taste.