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Caribbean Rice With Chicken (Arroz Con Pollo

Caribbean Rice With Chicken (Arroz Con Pollo recipe image
This comforting Caribbean-inspired dish combines tender chicken pieces with fluffy rice infused with aromatic spices. The rice absorbs flavors from saut&# 195;©ed onions, peppers, and tomatoes, creating a rich, savory base. Saffron and olives add depth and a subtle earthiness, while fresh cilantro provides a bright, herbal finish. Perfect for weeknight dinners or family gatherings, this one-pot meal is easy to prepare yet delivers restaurant-quality taste. Serve it with a side of black beans or a fresh salad for a complete, satisfying meal that brings warmth and flavor to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 153.4
Dietary: Gluten-free
Description
This comforting Caribbean-inspired dish combines tender chicken pieces with fluffy rice infused with aromatic spices. The rice absorbs flavors from saut&# 195;©ed onions, peppers, and tomatoes, creating a rich, savory base. Saffron and olives add depth and a subtle earthiness, while fresh cilantro provides a bright, herbal finish. Perfect for weeknight dinners or family gatherings, this one-pot meal is easy to prepare yet delivers restaurant-quality taste. Serve it with a side of black beans or a fresh salad for a complete, satisfying meal that brings warmth and flavor to any table.
Ingredients
  • 2 Peppercorns
  • 2 Cloves Garlic -- peeled
  • 1 teaspoon Oregano
  • 4 1/2 teaspoon Salt
  • 2 teaspoon Olive oil
  • 1 teaspoon Vinegar -- or fresh lime
Directions
  1. 1
    Pat chicken pieces dry and season generously with salt, pepper, oregano, and minced garlic. Let sit for 10 minutes to absorb flavors.
  2. 2
    Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. 3
    Brown the seasoned chicken pieces on all sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
  4. 4
    In the same pot, add diced onion, green pepper, and sweet chile peppers. Sauté for 5 minutes until softened.
  5. 5
    Add chopped tomato, fresh cilantro leaves, olives, capers, and tomato sauce. Cook for another 3 minutes, stirring occasionally.
  6. 6
    Return chicken to the pot. Add uncooked rice, saffron, and reserved peas if using. Stir to coat rice with the vegetable mixture.
  7. 7
    Pour in chicken broth or water, ensuring liquid is about 1.5 inches above the rice level. Bring to a boil.
  8. 8
    Reduce heat to low, cover tightly, and simmer for 40 minutes without lifting the lid.
  9. 9
    Turn off heat. Let the pot rest, covered, for 10 minutes to allow rice to fluff up.
  10. 10
    Gently fluff rice with a fork, garnish with additional cilantro and pimientos, and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 153.4kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 21948.2mg915%
Total Carbohydrate 33.4g12%
Dietary Fiber 13.1g53%
Sugars 1.4g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arroz con pollo, caribbean rice, chicken and rice, one pot meal, puerto rican, latin american, comfort food, saffron rice, chicken dinner, easy recipe, family style, flavorful, spiced rice, olive rice, cilantro garnish, pepper chicken, tomato rice, garlic chicken, herb rice, traditional
Read it online: https://www.chefs-mate.com/recipe/caribbean-rice-with-chicken-arroz-con-pollo/