Name: Michelle Bernstein’s Arroz con Pollo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Latin American
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

Photos of Michelle Bernstein’s Arroz con Pollo Recipe

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.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

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

Season chicken with salt and pepper.
Heat olive oil in a large pot or Dutch oven and brown chicken on both sides, remove from pot and set aside.
Add chopped onion and green pepper to the pot and sauté until they soften.
Add garlic, cumin, and oregano and stir for 1 minute.
Add rice, diced tomatoes (with the juice), and chicken broth, and stir to combine.
Place chicken thighs back into the pot, skin-side up.
Bring to a boil, then reduce heat and simmer for 35-40 minutes or until the rice is cooked and the chicken is tender.
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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