Indulge in a vibrant dish that beautifully combines tender chicken and succulent shrimp, all wrapped in the comforting embrace of spiced rice tonight!
Start by gathering all your ingredients and chopping the onion, bell pepper, and garlic. Set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs and season them with salt, black pepper, and paprika. Cook for about 5-7 minutes until golden brown on both sides.
Remove the chicken and set aside. In the same pan, add the chopped onion, bell pepper, and garlic. Sauté for about 3-5 minutes until the vegetables are soft.
Stir in the rice, ensuring it's well coated with the oil and mixed with the vegetables. Cook for another 2 minutes.
Pour in 4 cups of chicken broth and 1 cup of tomato sauce, then add the cumin. Bring it to a gentle boil.
Once boiling, lower the heat, return the chicken to the pan, cover, and let it simmer for about 20 minutes.
After 20 minutes, add the shrimp and peas. Cover and cook for another 10 minutes until the shrimp are pink and the rice is tender.
Once done, remove from heat, fluff the rice with a fork, and garnish with chopped cilantro before serving.
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Arroz con Pollo y Camarones offers a balanced meal with protein from chicken and shrimp, fiber and carbs from rice, and essential vitamins from vegetables, making it a wholesome dish for a satisfying dinner.
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