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Arroz con Pollo Latino
A Latin American rice dish, simmering chicken with sofrito, olives and beer into deeply flavoured one-pot comfort food.
Total time
55 min
Prep
15 min
Cook
40 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
1.2kgchicken pieces, bone in
400glong grain rice
1white onion, diced
1green pepper, diced
4 clovesgarlic, minced
400gcrushed tomatoes
330mlbeer
600mlchicken stock
1 tspground cumin
1 tspsmoked paprika
80ggreen olives
3 tbspvegetable oil
1 handfulfresh coriander
Instructions
1
Brown chicken pieces in oil over high heat, set aside.
2
Sauté onion and pepper until soft, add garlic and spices.
3
Add tomatoes and cook 5 minutes.
4
Add rice and toast 2 minutes.
5
Add beer, stock and olives, return chicken to pot.
6
Bring to boil, cover and cook on low heat 25 minutes.
7
Rest 10 minutes, scatter with coriander and serve from the pot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
980
Protein
87.2g
Fat
47.3g
Carbs
41.9g
Fiber
3.7g
Sodium
1152mg
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