Jim's Place for Food and Booze Chicken and Yellow Rice (Arroz Amarillo con Pollo) from jimsfoodandbooze.blogspot.com
Description
This Spanish chicken and yellow rice recipe is a delicious and flavorful dish that is perfect for any occasion. It is a one-pot meal that combines seasoned chicken and fragrant yellow rice, along with a variety of vegetables and spices. The dish is hearty and satisfying, and can be served as a main course for lunch or dinner.
Prep Time
The prep time for this recipe is approximately 15 minutes. This includes the time it takes to chop the vegetables, season the chicken, and measure out the rice and other ingredients.
Cook Time
The cook time for this recipe is around 45 minutes. This includes the time it takes to cook the chicken, vegetables, and rice, as well as the time it takes for the dish to simmer and absorb all the flavors.
Ingredients
The ingredients for this recipe include: - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups chicken broth - 1 cup long-grain rice - 1/2 cup frozen peas - 1/2 cup chopped tomatoes - 1/4 cup chopped fresh parsley
Equipment
The equipment you will need for this recipe includes a large skillet or Dutch oven with a lid, a cutting board, a chef's knife, measuring cups and spoons, and a wooden spoon.
Method
1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned on all sides. 2. Add the onion, garlic, and bell peppers to the skillet and cook for 5-7 minutes, until the vegetables are tender and fragrant. 3. Sprinkle the smoked paprika, cumin, oregano, salt, and pepper over the chicken and vegetables, and stir to combine. 4. Add the chicken broth, rice, peas, and chopped tomatoes to the skillet, and stir to combine. 5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. 6. Simmer the dish for 20-25 minutes, until the rice is tender and has absorbed all the liquid. 7. Remove the skillet from the heat and let it sit for 5-10 minutes, until the rice has fully absorbed the liquid and the dish has thickened. 8. Stir in the chopped parsley and serve hot.
Notes
- This recipe can easily be doubled or tripled to feed a larger crowd. - If you prefer a spicier dish, add some red pepper flakes or cayenne pepper to the seasoning mix. - You can also substitute the chicken broth with vegetable broth or water if you prefer.
Nutrition Info
This recipe serves 4 people and contains approximately: - Calories: 415 - Fat: 10g - Carbohydrates: 47g - Protein: 30g - Sodium: 905mg
Recipe Tips
- To save time, you can use pre-cut chicken or even leftover cooked chicken in this recipe. - If you want to add some extra depth of flavor to the dish, try toasting the rice in the skillet before adding the liquid. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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