Arroz con Pollo

Method

1. 1
   • chicken thigh 700 g
   • olive oil 3 tbsp
   • salt to taste

   Brown the chicken thighs — Season the chicken with salt and pepper. Heat the oil in a wide pan and brown the thighs for 10 minutes until golden. Remove and set aside.

   ⏱10 min
2. 2
   • onion 1
   • garlic 4
   • tomato paste 2 tbsp
   • smoked paprika 1 tsp
   • ground cumin 1 tsp

   Sauté the aromatics — Soften the onion, pepper, and garlic for 5 minutes. Stir in the tomato paste, smoked paprika, and cumin and cook for 1 minute.

   ⏱6 min
3. 3
   • white rice 300 g
   • saffron ½ tsp
   • chicken stock 7 dl

   Stir in rice and saffron — Stir in the rice and saffron to coat, then pour in the stock. Nestle the chicken back in and bring to a gentle boil.

4. 4
   • white rice 300 g
   • peas 100 g
   • fresh cilantro 3 tbsp
   • lime 1

   Simmer until tender — Cover and simmer for 18 minutes, adding the peas in the last 5, until the rice is tender. Rest 5 minutes, then scatter with cilantro and serve with lime wedges.

   ⏱20 min