How to make Arroz con pollo (Chicken n rice)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Introduce the dish and ingredients for Arroz con Pollo.

Show the spices: parsley flakes, fine sea salt, cracked black pepper, ground cumin, garlic powder, and fresh cilantro.

Mention using chicken broth, and suggest low-sodium chicken broth as an option.

Introduce Maggi poyo chicken flavored bouillon powder and suggest Better than Bouillon as an alternative.

Show green olives as an optional ingredient, highlighting their importance for flavor.

Measure out 2 tablespoons of tomato sauce, emphasizing not to use too much to avoid mushy rice.

Use 2 cups of long grain white rice and explain the need to wash it to remove starch.

Demonstrate washing the rice under cold water, explaining the importance of removing dirt and starch for fluffy rice.

Continue rinsing the rice until the water runs clear, showing the cloudy water as a visual indicator of starch.

Let the rice sit for 5 minutes after the last rinse to ensure it is clean.

Season the chicken thighs with parsley flakes, sea salt, cracked black pepper, ground cumin, and garlic powder on both sides.

Heat vegetable oil in a pan over medium-high heat to fry the chicken thighs until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary