Arroz con Pollo al Horno

Arroz con Pollo al Horno is a flavorful Mexican baked rice dish featuring tender chicken, aromatic spices, and vibrant vegetables. This dairy-free recipe brings comfort and warmth to your table with every delicious bite.

Ingredients

• Chicken thighs - 300 grams
• Long-grain rice - 1 cup (200 grams)
• Chicken broth - 2 cups (480 ml)
• Olive oil - 2 tablespoons (30 ml)
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Red bell pepper - 1, chopped
• Green peas - 1/2 cup (75 grams)
• Tomato - 1 medium, diced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken thighs and brown them on both sides for about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
4. Add the red bell pepper, cumin, paprika, oregano, salt, and black pepper. Cook for another 2 minutes until the peppers soften.
5. Stir in the rice, coating it well with the mixture, and then add the diced tomato and green peas.
6. Pour in the chicken broth and bring to a gentle simmer.
7. Place the browned chicken thighs on top of the rice mixture. Cover the skillet with a lid or aluminum foil.
8. Transfer the skillet to the preheated oven and bake for 30 minutes.
9. After 30 minutes, remove the cover and bake for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
10. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 520
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 85 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.48 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Contains fiber and vitamins from vegetables, promoting digestive health.

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