Arroz Amarillo Con Pollo (Yellow Rice with Chicken)
Ingredients
- 1/2 cup olive oil for frying
- 8 chicken thighs
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 large onion finely chopped
- 1 large red bell pepper finely chopped
- 4 ground garlic cloves
- 2 cups chicken broth
- 1 can tomato sauce 8 oz
- 1/2 teaspoon Bijol seasoning
- 1 bay leaf
- 2 teaspoons oregano
- 2 cups rice
- 1/2 cup frozen green peas
- petit pois for garnish
Instructions
- Begin by heating the oil in a large pot and sauté the chicken with some salt, pepper and a bit of cumin and cook until nicely golden and tender. Transfer to a separate dish and set aside.
- Next, sauté the onion and red pepper in the same pan you prepared the chicken in, until the onion becomes translucent.
- Stir in the minced garlic and cook for about 2 minutes until fragrant. Reintroduce the chicken and also pour in the chicken broth, tomato sauce and spices (the Bijol, bay leaves, cumin, oregano, salt and pepper).
- Finally add in the rice and stir until completely submerged in the liquid. Bring to a boil then turn the heat down, cover and simmer for 30 to 45 minutes or until the rice has softened.
- When the dish is almost done cooking, add the frozen peas and cook for 5 more minutes.
- Serve hot and garnish with peppers and petit pois. Enjoy!
Notes
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