You deserve a comforting bowl of Arroz con Pollo tonight, bursting with vibrant flavors and nourishing ingredients!

1

Heat 2 tablespoons of olive oil in a large pan over medium heat. Once hot, add the chicken thighs and cook for about 7 to 8 minutes on each side until well browned. Then remove them from the pan and set aside.

2

Add the chopped onion and minced garlic to the same pan and sauté for 3 to 4 minutes until the onion is translucent.

3

Chop the tomatoes, carrot, and bell pepper, and add them to the pan. Cook for another 5 minutes, stirring occasionally.

4

Stir in 1 cup of rice, followed by the 2 cups of chicken broth, salt, and black pepper. Mix well.

5

Return the chicken thighs to the pan, cover it, and reduce the heat to low. Let it simmer for about 30 minutes until the rice is cooked and has absorbed the liquid.

6

Once done, turn off the heat and let it sit for an additional 5 minutes, covered. Garnish with chopped cilantro before serving.

4

• Add a hint of saffron for a unique flavor twist.
• Incorporate other vegetables like peas or corn for added nutrition and color.
• Serve with a side of avocado slices and lime wedges for freshness.

• Use bone-in chicken for a richer flavor from the broth.
• Allow the dish to rest after cooking to enhance the flavors.
• For a spicy kick, add some chopped jalapeños during cooking.

• fats: 15g
• fiber: 3g
• protein: 30g
• calories: 450 per serving
• carbohydrates: 50g

This dish provides a hearty source of protein and carbohydrates, making it satisfying and filling. The addition of vegetables enhances its nutritional profile, offering vitamins and minerals crucial for health.

• Jaleo by José Andrés | Disney Springs
• Caldo de Pollo (Mexican Chicken Soup Recipe) - Muy Bueno
• Caldo de Pollo Recipe