Turmeric Arroz con Pollo - Spanish Chicken and Rice Recipe - Eat Simple Food

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a budget-friendly substitute.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame offers a protein boost, while mixed vegetables are often cheaper.

Bring a stock pot to medium-high heat.

Add a little bit of olive oil to the pot.

Add chopped onions and orange and red bell peppers to the pot.

Add leeks (optional) and a little salt; cook for 4-6 minutes until translucent and soft.

Make a hole in the middle of the pan and add garlic; cook for 1-2 minutes until fragrant, adding more oil if necessary.

Mix the garlic into the vegetables after a couple of minutes.

Add spices (not specified in the transcript) to integrate fully with the veggies before adding liquid.

Add capers and fire roasted tomatoes to the pot.

Pour in chicken broth and add salt and peppered chicken thighs.

Bring to a boil, then reduce heat and simmer for about 45 minutes.

Check the chicken, which should be moist and tender, falling apart.

In a separate smaller pot, bring it to medium-high heat and add olive oil.

Add onions and carrots to the smaller pot, seasoning with a little salt; cover and cook for 4-6 minutes at lower heat to steam.

After steaming, add turmeric to the pot for color.

Add rice to the pot and stir it in before adding liquid.

Use a general ratio of 1 part rice to 2 parts liquid; adjust based on the amount of rice being cooked.

Cook the rice for about 20 minutes without disturbing it.

Make a divot in the rice after 15-20 minutes to check for water; taste to see if it needs more cooking.

If there's no water at the bottom, add defrosted peas and mix them in.

Steam the peas in the hot rice for about 10 minutes undisturbed before fluffing.

Fluff the rice gently, pulling it away from the sides, and spoon it into a bowl.

Note that a crust may form on the bottom, known as socarrat, which is acceptable and enjoyed in many cultures.

Serve the chicken over the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens