Arroz con Pollo

Arroz con Pollo is a classic of Latin American cuisine and, although it comes in many regional variations, the basic version usually includes chicken, rice, and spices. Here’s how to make a version with an Italian twist:

Ingredients

• 4 chicken thighs
• 300 g of rice
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 1 green bell pepper
• 200 g of peas (fresh or frozen)
• 1 liter of chicken broth
• 1/2 teaspoon of saffron (or yellow food coloring)
• Extra virgin olive oil
• Salt and pepper
• (Optional) A few sprigs of parsley
• (Optional) A handful of grated Parmesan cheese

Preparation

1. Start by marinating the chicken thighs with salt, pepper, and a drizzle of oil. Let them rest for at least an hour.
2. In a large skillet or a paella pan, heat a drizzle of oil and brown the chicken thighs on both sides until they are well golden. Remove them and set aside.
3. In the same pan, sauté the chopped onion and garlic until transparent.
4. Add the bell peppers cut into strips and the peas, and sauté for a few minutes.
5. Add the rice and toast for a couple of minutes, stirring well.
6. Deglaze with some chicken broth and let the alcohol evaporate.
7. Add the saffron dissolved in a bit of hot broth to the rice and stir well.
8. Arrange the chicken thighs over the rice, pour the hot broth over to cover all the ingredients, and bring to a boil.
9. Lower the heat, cover with a lid, and cook for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
10. (Optional) At the end of cooking, sprinkle with chopped parsley and grated Parmesan for an extra flavor.

Note:

This dish can be enriched with your personal touch, such as the addition of some julienned zucchini or a glass of white wine when deglazing the rice. Remember that in cooking, exploration and customization are always welcome!

Enjoy your meal!