Ingrédients pour Arroz Con Pollo Dominican Style Chicken Rice
- 2 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons corn oil
- 2 cups long grain rice
- 1 1/2 cups water
- 2 tablespoons olive oil
- 1/2 cup sofrito
- 1 tablespoon adobo seasoning
- 1 (14.5 ounce) can diced tomatoes
- 2 1/2 cups chicken broth
- fresh cilantro, for garnish
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Comment préparer Arroz Con Pollo Dominican Style Chicken Rice
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides.
- Add the onion, green bell pepper, and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in the sofrito, tomato paste, and adobo seasoning. Cook for 1 minute more.
- Add the rice and cook for 1 minute, stirring constantly, to toast slightly.
- Pour in the chicken broth, water, and diced tomatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Stir halfway through.
- Fluff the rice with a fork before serving. Garnish with fresh cilantro, if desired.
- Serve hot with your favorite sides, such as a fresh salad and fried plantains.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
12g
Fat
10g
Carbs
20g
