Cooking With Kayla :
Cuban Arroz con Pollo 🇨🇺🍗
Ingredients
For the chicken:
• Boneless, skinless chicken thighs
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp oregano
• Olive oil
For the arroz con pollo:
• ½ onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• Garlic, minced
• ½ can tomato sauce
• 1 tsp sazón
• 1 tsp oregano
• ½ tsp cumin
• 1 tsp garlic powder
• ⅓ cup dry white wine
• 3 cups rice
• 3 cups chicken broth
• 2 bay leaves
• Frozen peas
• Olive oil
Directions
• Season the chicken thighs with salt, black pepper, garlic powder, oregano, and a drizzle of olive oil.
• Heat olive oil in a large pot over medium high heat. Add the chicken and brown on both sides until golden. Remove from the pot and set aside.
• In the same pot, add the onion, green bell pepper, and red bell pepper. Sauté until they begin to soften.
• Add the minced garlic and cook until fragrant.
• Add the tomato sauce and stir everything together.
• Season with sazón, oregano, cumin, and garlic powder. Stir until well combined.
• Pour in the dry white wine and allow it to cook down slightly.
• Add the rice and stir until well coated in the tomato and seasoning mixture.
• Pour in the chicken broth and stir everything together.
• Add the bay leaves and return the browned chicken thighs to the pot.
• Bring everything to a simmer, cover, and cook for 15 minutes.
• Add the frozen peas, cover again, and cook for another 10 minutes, or until the rice is tender and the liquid has been absorbed.
• Remove the bay leaves and fluff the rice before serving.
2026-09-09 03:07:24