Arroz con Pollo

6 steps. Take it one step at a time.

1. 01

   Season the chicken pieces generously

   Season the chicken pieces generously with salt, pepper, and ground cumin.

2. 02

   Heat olive oil in a large pot or caldero

   Heat olive oil in a large pot or caldero over medium-high heat. Brown the chicken pieces, skin-side down first, until golden brown on all sides. Remove the chicken from the pot and set aside.

   10 min
3. 03

   Add the diced onion and red bell pepper

   In the same pot, add the diced onion and red bell pepper. Sauté for 5 minutes until soft, then stir in the minced garlic and tomato paste for another minute.

   6 min
4. 04

   Add the rice to the pot

   Add the rice to the pot and stir to coat with the aromatics and oil. Toast the rice for about 2 minutes.

   2 min
5. 05

   Pour in the chicken broth and return the browned chicken pieces

   Pour in the chicken broth and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.

   25 min
6. 06

   Stir in the frozen peas

   Stir in the frozen peas, cover again, and let sit for 5 minutes off the heat to allow the peas to warm through and the rice to finish steaming.

   5 min