How To Make Michelle Bernstein’s Arroz con Pollo Recipe
A classic Latin American dish made with chicken and rice cooked in a flavorful tomato-based sauce.
Serves:
Ingredients
- 4 bone-in chicken thighs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- 1 cup of white rice
- 1 can of diced tomatoes
- 1 1/2 cups of chicken broth
Instructions
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Season chicken with salt and pepper.
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Heat olive oil in a large pot or Dutch oven and brown chicken on both sides, remove from pot and set aside.
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Add chopped onion and green pepper to the pot and sauté until they soften.
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Add garlic, cumin, and oregano and stir for 1 minute.
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Add rice, diced tomatoes (with the juice), and chicken broth, and stir to combine.
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Place chicken thighs back into the pot, skin-side up.
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Bring to a boil, then reduce heat and simmer for 35-40 minutes or until the rice is cooked and the chicken is tender.
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Serve hot.
Nutrition
- Calories : 389kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 107mg
- Sodium : 881mg
- Total Carbohydrates : 32g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 29g
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