Arroz con Pollo al Horno

Arroz con Pollo al Horno is a flavorful Spanish baked rice dish featuring tender chicken and vibrant vegetables, all infused with saffron and spices. This high-protein meal is perfect for a cozy dinner, offering a delightful blend of textures and tastes.

Ingredients

• Chicken thighs - 4 pieces (about 500g)
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Bell pepper - 1 medium, diced
• Tomato - 1 medium, diced
• Long-grain rice - 1 cup (200g)
• Chicken broth - 2 cups (480ml)
• Saffron threads - a pinch
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Frozen peas - 1/2 cup (75g)
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°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 chopped onion, minced garlic, and diced bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
4. Add diced tomato, long-grain rice, paprika, cumin, salt, and black pepper to the skillet. Stir well to combine all ingredients.
5. Pour in the chicken broth and add the saffron threads. Bring the mixture to a gentle simmer.
6. Nestle the browned chicken thighs into the rice mixture. Cover the skillet with a lid or aluminum foil.
7. Transfer the skillet to the preheated oven and bake for 30 minutes.
8. After 30 minutes, remove the lid/foil and sprinkle frozen peas on top. Bake for an additional 10 minutes, or until the rice is tender and the chicken is cooked through.
9. Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley before serving.

Nutrition

• Calories: 540
• Protein: 38 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Rich in vitamins and minerals from the variety of vegetables used.

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