Arroz Con Pollo

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups long grain white rice
• 2 cups chicken broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2-3 tablespoons fresh parsley, chopped
• 1/2 cup frozen peas
• 1-2 tablespoons fresh lemon juice
• 2 chicken breasts, cut into cubes

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and bell pepper and sauté for about 3 minutes, or until the vegetables are softened.
2. Add the rice and stir to combine. Cook for about 2 minutes, stirring occasionally.
3. Add the chicken broth, water, oregano, cumin, smoked paprika, salt, and black pepper. Stir to combine. Increase the heat to high and bring to a boil.
4. Once boiling, reduce the heat to low and cover the pot. Simmer for about 20 minutes, or until the rice is cooked through and the liquid is absorbed.
5. Remove the pot from the heat and stir in the parsley and frozen peas. Cover the pot and let sit for 5 minutes.
6. Add the lemon juice and stir to combine.
7. Meanwhile, heat a large skillet over medium heat. Add the cubed chicken and cook for about 5 minutes, or until the chicken is cooked through.
8. Add the cooked chicken to the pot with the rice and stir to combine.
9. Serve the arroz con pollo hot.

Interesting Facts

• Arroz con pollo is a traditional Latin American dish which is popular throughout many Latin American countries.
• Although it is traditionally made with white rice, it can also be made with brown rice or quinoa.
• This dish can be served with a variety of sides, such as plantains, black beans, or salad.