Peruvian Arroz Con Pollo

Ingredients

• 1 tablespoon of olive oil
• 1 pound chicken thighs, cubed
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of smoked paprika
• 1 cup of long grain rice
• 1 red bell pepper, diced
• 1 cup of frozen corn
• 2 cups of chicken broth
• 1/2 cup of green olives, sliced
• 1/4 cup of cilantro, chopped
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until golden brown.
2. Add the onion, garlic, cumin, oregano, and smoked paprika and cook for another 3-4 minutes, stirring occasionally, until the onion is soft and fragrant.
3. Add the rice, bell pepper, corn, and chicken broth. Bring the mixture to a boil and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally, until the rice is cooked through.
4. Stir in the olives, cilantro, salt, and pepper. Cook for another 2 minutes, stirring occasionally, until heated through.
5. Serve hot with extra cilantro and olives, if desired.

Interesting Facts

• Arroz con pollo is a classic Latin American dish that is popular in Spain, Peru, and many other countries.
• The dish is thought to have originated in Spain and has been adapted over the years to accommodate different ingredients and cooking methods.
• The name of the dish literally translates to “rice with chicken” in Spanish.