Arroz con Pollo
Serves 4
Ingredients
Method
500 g Chicken, Cut Into Pieces
¼ tsp Salt And Black Pepper To Taste
2 tbsp Vegetable Oil
1 Onion, Chopped
2 Bell Peppers, Chopped
2 Garlic Cloves, Minced
1 tsp Turmeric
250 g Long-grain Rice
500 ml Chicken Broth
1 Bay Leaf
1 cu Peas
1 cu Chopped Carrots
Season the chicken with salt and black pepper.
In a large pan, heat the oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
In the same pan, cook the onion, bell peppers, garlic, and turmeric until the vegetables are softened.
Add the rice to the pan and stir well to combine with the vegetables.
Return the chicken to the pan, along with the chicken broth and bay leaf. Bring to a boil, then reduce the heat and simmer until the rice is cooked and the liquid is absorbed.
Add the peas and carrots, then cover the pan and cook for a few more minutes until the vegetables are tender.
Serve the Arroz con Pollo hot.