Arroz con pollo, enjoyed across Cuban and Latin American cuisines, is made by cooking chicken and rice colored with saffron or achiote together in one pot. With its simple ingredients, it is a popular one-pot family meal.
Brown the chicken in oil over medium-high heat for 8 minutes, turning it until colored on all sides. Set aside.
In the same oil, sauté the onion, bell pepper, and garlic over medium heat for 8 minutes. Add the tomato and saffron.
Add the rice, chicken broth, and chicken. Bring to a boil, cover, and simmer over low heat for 20 minutes.
Add the peas and cook for 5 more minutes. Season with salt.
Serve hot.
Store in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
