Ingredients for Aruban Rice With Chicken
- 2 cups long-grain rice
- unspecified amount
- 3 cups chicken broth
- 2 lbs boneless skinless chicken thighs or breasts, diced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- unspecified amount
- 1 (6 ounce) can tomato paste
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 (13.5 ounce) can coconut milk
- 1 1/2 teaspoons adobo seasoning
- 1/4 teaspoon saffron threads
- 1/2 teaspoon dried thyme
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro, plus more for garnish
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How to Make Aruban Rice With Chicken
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Season with salt and pepper.
- Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the rice and cook for 1 minute, stirring constantly, to toast lightly.
- Pour in the chicken broth, coconut milk, and tomato paste. Stir in the adobo seasoning, saffron, and thyme.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and stir in the chopped scallions and cilantro before serving. Garnish with extra cilantro if desired. Serve hot with a side salad of your choice.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
13g
Carbs
27g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Main Dish Side Dishes Poultry Rice Vegetables Caribbean Central American Low Fat Chicken Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low In Something Meat Chicken Thighs Legs Pasta Rice And Grains
