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Mexican-Style Arroz con Pollo

Tender Mexican-style arroz con pollo with green beans, red bell pepper slices and aromatics cooked in achiote broth and served with fresh cilantro.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 645 Fat: 7g Carbs: 66g Protein: 19g

This Mexican-style arroz con pollo is a one pot wonder. This dish represents the beauty of a weeknight being easy and hassle-free but interesting and fun! Arroz con pollo literally means “chicken and rice”. Like everything, every region, culture, and country in Latin America has its own version of arroz con pollo– but this is ours! Enjoy this dish on an evening where you need comfort but have limited time. Super fun and slightly spicy!

Ingredients
Jasmine rice
Achiote
Vegetable Broth Base
Green Beans
Red Bell Pepper
Lime
Cilantro
Shallot
Garlic
Chicken thighs

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Large pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove seeds and stem from bell pepper, then julienne. Peel, then small dice shallot. Remove ends from green bean; then slice into ¼" pieces. Mince or grate garlic. Tear cilantro leaves and stems. Cut lime into eighths. Dissolve vegetable broth base in 2 ¼ cups warm water. Remove chicken thighs from package; rinse and pat dry. Cut into 1" pieces.

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Step 2: SEAR CHICKEN

Heat 1 tsp. oil in a medium sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Remove form pan. Do not clean. Note: Chicken is not fully cooked at this point.

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Step 3: SAUTÉ AROMATICS

Add shallot, garlic and bell pepper to previously used pan. Sauté 1-2 min until softened; then, add rice and sauté another 3-4 min until lightly toasted and nutty.

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Step 4: COOK ARROZ CON POLLO

Add achiote paste to vegetable broth and dissolve. Add broth and chicken pieces to pan. Bring broth to a simmer; cover and reduce heat to low. Cook 15-20 min until rice is tender, chicken is cooke through, and liquid is absorbed. Fluff with fork. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: FINISH ARROZ CON POLLO

Add green beans and cook stirring another 4-5 min until green beans are tender and liquid has evaporated. Top with cilantro and a squeeze of lime.

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Step 6: PLATE YOUR DISH

Divide arroz con pollo between two plates. Enjoy!