Arroz con Pollo

Ingredients

• Chicken Thighs (Bone-in)

  600 g

  $2.52

• Rice

  350 g

  $0.63

• Onions

  1 medium

  $0.22

• Bell pepper

  1 medium

  $0.90

• Garlic

  3 cloves

  $0.04

• Tomato paste

  2 tbsp

  $0.14

• Frozen Green Peas

  100 g

  $0.28

• Prepared Chicken Broth

  700 ml

  $1.33

• Turmeric

  1 tsp

  $0.11

• Cumin

  1 tsp

  $0.12

• Olive oil

  2 tbsp

  $0.13

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Season the chicken thighs with salt and cumin, then brown in olive oil over medium-high heat in a large pot for 4 minutes per side; remove chicken.

2. 2

   Add diced onion, diced bell pepper, and minced garlic to the pot, cooking until soft and fragrant.

3. 3

   Stir in tomato paste and turmeric, then add the dry rice, stirring for 2 minutes to toast the grains.

4. 4

   Pour in the chicken broth and bring to a rapid boil.

5. 5

   Nestle the browned chicken thighs back into the rice, reduce heat to low, cover tightly with a lid, and simmer for 20 minutes.

6. 6

   Scatter the frozen green peas over the top, cover again, and let steam off the heat for 5 minutes before fluffing with a fork.