Mediterranean Twist Arroz con Pollo Chicken and Rice

Why Try This Recipe?

A trendy, health-conscious twist on a classic dish. Stunning presentation. Delectable flavors.

Table of Contents

Why Try This Recipe?
Description
When is the Best Time to Make It?
Pairing Ideas
Allergies
Ingredient Substitutions
Inspiration
Storage Instructions

Description

This Mediterranean Twist Arroz con Pollo is a delightful fusion of Cuban and Mediterranean cuisines, combining the hearty comfort of traditional Arroz con Pollo with the fresh, vibrant flavors of the Mediterranean. Succulent chicken pieces are simmered in a rich, aromatic broth infused with saffron, cumin, and smoked paprika, then combined with perfectly cooked rice and a medley of colorful vegetables. The dish is finished with a sprinkle of fresh herbs and a squeeze of lemon for a bright, zesty kick. This recipe is perfect for those seeking a trendy, health-conscious twist on a classic dish. With its stunning presentation and delectable flavors, it's sure to impress at any dinner party or family gathering.

When is the Best Time to Make It?

This dish is perfect for a cozy weekend dinner or a festive family gathering.

Pairing Ideas

Pairs well with a crisp white wine or a light beer. Serve with a fresh salad or roasted vegetables on the side.

Allergies

Gluten

Ingredient Substitutions

Feel free to customize this recipe by substituting the listed ingredients with alternatives of your choice from the list below to suit your taste and dietary preferences:

Can replace chicken with tofu or chickpeas for a vegetarian version
Can replace saffron with turmeric if unavailable.

Inspiration

Inspired by the traditional Cuban Arroz con Pollo and the vibrant flavors of the Mediterranean cuisine.

Cooking Tips

For the best flavor, use high-quality chicken and fresh herbs. Cook the rice separately to ensure it's perfectly cooked.

Notes

For a vegetarian version, replace chicken with tofu or chickpeas.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

steps

Let's make it

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Heat the olive oil in a large pot over medium heat. Add the chicken thighs, season with salt and pepper, and cook until browned on both sides. Remove from the pot and set aside.
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In the same pot, add the onion, bell pepper, and garlic. Cook until softened.
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Add the saffron, cumin, and smoked paprika to the pot and stir well. Return the chicken to the pot and add enough water to cover. Bring to a simmer and cook for 30 minutes.
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In a separate pot, cook the rice according to package instructions.
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Once the chicken is cooked, remove from the pot and shred the meat. Return the shredded chicken to the pot.
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Add the cooked rice to the pot and stir well to combine. Cook for a few more minutes until everything is heated through.
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Stir in the lemon juice, parsley, and cilantro. Adjust seasoning if needed. Serve hot.