Arroz con pollo – chicken and rice

Name: Arroz con pollo – chicken and rice
Total time: 1 h 10 min
Cuisine: Uruguayan
Ingredients: 1 kg chicken legs, split at the joint; salt, to taste; black pepper, to taste; 3 tbsp olive oil; 1 yellow onion; 1 bell pepper, red; 2 cloves garlic; 2 tomatoes, chopped; 1 tsp paprika; 1 sachet saffron; 300 g rice; 800 ml chicken stock, hot; 150 g green peas, frozen

Browned chicken cooked with the rice in one pot, with peppers, tomato, peas and saffron for colour. A weeknight classic across the Spanish-speaking world.

1 h 10Time
30 minHands-on
4Portions
44 gprotein per portion
790kcal per portion

Ingredients for 4 portions

1 kgChicken legs, split at the joint
to tasteSalt
to tasteBlack pepper
3 tbspOlive oil
1Yellow onion
1Bell pepper, red
2 clovesGarlic
2Tomatoes, chopped
1 tspPaprika
1 sachetSaffron
300 gRice
800 mlChicken stock, hot
150 gGreen peas, frozen

Method

Season the chicken with salt and pepper and brown it in the oil in a wide casserole for about 10 minutes, until golden all over. Lift it out.
Chop the onion, pepper and garlic and soften them in the same pot over a medium heat for about 8 minutes.
Add the tomatoes and paprika and cook, stirring, for 3 minutes.
Return the chicken to the pot, pour in the hot stock and add the saffron. Cover and simmer over a low heat for 20 minutes.
Stir in the rice and cook, covered, over a low heat for about 15 minutes.
Scatter the peas over the rice, cover and cook for 5 minutes more. Take the pot off the heat and leave for 5 minutes, until the rice is tender and has absorbed the stock.

Arroz con pollo – chicken and rice

Ingredients for 4 portions

Method

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