Arroz con Pollo y Vegetales
A hearty and flavorful one-pot Nicaraguan rice dish cooked with tender chicken pieces and a colorful medley of fresh vegetables.
🧂 Ingredients
- 8 pieces Chicken pieces (thighs and drumsticks)(about 2 lbs)
- 2 cups Long-grain white rice
- 1 large Yellow onion(chopped)
- 3 cloves Garlic cloves(minced)
- 1 medium Green bell pepper(chopped)
- 1 medium Red bell pepper(chopped)
- 1 medium Carrot(diced)
- 1 medium Potato(diced)
- 1 cup Corn kernels(fresh or frozen)
- 0.5 cup Green peas(fresh or frozen)
- 0.5 cup Tomato sauce
- 4 cups Chicken broth
- 2 tbsp Vegetable oil
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Worcestershire sauce
- 100 g Optional: Smoked sausage(sliced)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken from the pot and set aside.
💡 Tip: Browning the chicken adds depth of flavor to the dish. - 2
Add the chopped onion, minced garlic, and chopped bell peppers to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Stir in the diced carrot, diced potato, and corn kernels. Cook for another 3-4 minutes.
⏱️ 4 minutes - 4
Add the rinsed rice to the pot and stir to coat it with the vegetables and oil. Toast the rice for about 1-2 minutes until slightly fragrant.
⏱️ 2 minutes - 5
Pour in the chicken broth and tomato sauce. Add the Worcestershire sauce, salt, and pepper. Stir to combine.
💡 Tip: Using good quality chicken broth will enhance the flavor. - 6
Return the browned chicken pieces to the pot. If using, add the sliced smoked sausage. Bring the mixture to a boil.
💡 Tip: Ensure all ingredients are well distributed in the pot. - 7
Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the green peas during the last 5 minutes of cooking.
⏱️ 25 minutes💡 Tip: Avoid lifting the lid too often, as this releases steam and can affect cooking time. - 8
Once cooked, let the arroz con pollo rest, covered, for 5-10 minutes before fluffing with a fork and serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓You can adjust the types and quantities of vegetables based on preference.
- ✓For a richer flavor, you can use a combination of chicken broth and water.
- ✓Ensure the rice is rinsed before adding to remove excess starch, which can make the dish gummy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of saffron for a beautiful golden color and subtle flavor.
- Incorporate other spices like cumin or paprika for a different flavor profile.
- Use different types of rice, such as basmati or jasmine, adjusting cooking time as needed.