Arroz con Pollo

Ingredients

• •3 tablespoons olive oil
• •1.5 pounds chicken thighs, cut into chunks
• •1 medium onion, diced
• •4 cloves garlic, minced
• •1 red bell pepper, diced
• •2 cups long-grain white rice
• •1 teaspoon ground cumin
• •1 pinch saffron threads
• •3.5 cups chicken broth (gluten-free)
• •1 cup frozen peas
• •1/2 cup green olives, sliced
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 5 minutes. Remove and set aside.
2. 2In the same pot, sauté onion, garlic, and bell pepper for 3 minutes until softened.
3. 3Add rice and cumin, stirring constantly for 2 minutes to coat the rice.
4. 4Return chicken to the pot. Add chicken broth with saffron threads, peas, and olives. Stir well and bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
6. 6Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.

💡 After adding rice to arroz con pollo, keep the simmer gentle and resist stirring; agitation releases starch and can turn the rice soft while chicken finishes.

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