Costa Rican Arroz con Pollo
325kcal
Ingredients
- 2 lbs bone-in chicken thighs skin removed
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
Equipment
- Large oven-safe skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- wooden spoon
- Oven mitts or pot holders
Method
- Preheat the oven to 350°F (180°C).
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 8-10 minutes. Remove the chicken from the skillet and set aside.
- Add the onion, garlic, green bell pepper, and red bell pepper to the skillet and cook until the vegetables are tender, about 5 minutes.
- Stir in the uncooked rice, chicken broth, cumin, oregano, salt, and black pepper. Bring to a boil.
- Return the chicken to the skillet, pushing it down into the rice mixture. Cover and bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and the rice is tender.
- Stir in the frozen peas and cook for an additional 5 minutes or until the peas are heated through.
- Sprinkle with chopped cilantro and serve.
Nutrition
Serving1servingCalories325kcalCarbohydrates32gProtein24gFat10gSaturated Fat2gCholesterol81mgSodium554mgPotassium523mgFiber2gSugar3g