Arroz con Pollo

45 mins
Serves 4
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Directions

  1. 1Cut the tomatoes into pieces.
  2. 2Cut the tomatoes into pieces.
  3. 3Cut the tomatoes into pieces.
  4. 4Slice half an onion.
  5. 5Slice half an onion.
  6. 6Slice half an onion.
  7. 7Chop fresh garlic.
  8. 8Chop fresh garlic.
  9. 9Chop fresh garlic.
  10. 10Add garlic and onion to boiling water for flavor.
  11. 11Add garlic and onion to boiling water for flavor.
  12. 12Add garlic and onion to boiling water for flavor.
  13. 13Add chicken pieces to the boiling water.
  14. 14Add chicken pieces to the boiling water.
  15. 15Add chicken pieces to the boiling water.
  16. 16Add chicken bouillon to the boiling water.
  17. 17Add chicken bouillon to the boiling water.
  18. 18Add chicken bouillon to the boiling water.
  19. 19Boil the chicken for about 20-25 minutes.
  20. 20Boil the chicken for about 20-25 minutes.
  21. 21Boil the chicken for about 20-25 minutes.
  22. 22Reserve the chicken broth and set the cooked chicken aside in a bowl.
  23. 23Reserve the chicken broth and set the cooked chicken aside in a bowl.
  24. 24Reserve the chicken broth and set the cooked chicken aside in a bowl.
  25. 25Dry the pot.
  26. 26Dry the pot.
  27. 27Dry the pot.
  28. 28Add avocado oil to the pot.
  29. 29Add avocado oil to the pot.
  30. 30Add avocado oil to the pot.
  31. 31Add rice to the pot.
  32. 32Add rice to the pot.
  33. 33Add rice to the pot.
  34. 34Add the sliced onion to the rice and sauté until toasted.
  35. 35Add the sliced onion to the rice and sauté until toasted.
  36. 36Add the sliced onion to the rice and sauté until toasted.
  37. 37Add ground comino to the rice and onion mixture, and sauté briefly.
  38. 38Add ground comino to the rice and onion mixture, and sauté briefly.
  39. 39Add ground comino to the rice and onion mixture, and sauté briefly.
  40. 40Add fresh chopped garlic and sauté quickly to avoid burning.
  41. 41Add fresh chopped garlic and sauté quickly to avoid burning.
  42. 42Add fresh chopped garlic and sauté quickly to avoid burning.
  43. 43Add about half a can of tomato sauce and sauté until it cooks down a bit.
  44. 44Add about half a can of tomato sauce and sauté until it cooks down a bit.
  45. 45Add about half a can of tomato sauce and sauté until it cooks down a bit.
  46. 46Add the chopped Roma tomatoes and sauté.
  47. 47Add the chopped Roma tomatoes and sauté.
  48. 48Add the chopped Roma tomatoes and sauté.
  49. 49Add 2 cups of the reserved chicken broth to the rice mixture.
  50. 50Add 2 cups of the reserved chicken broth to the rice mixture.
  51. 51Add 2 cups of the reserved chicken broth to the rice mixture.
  52. 52Season the rice with tomato bouillon, chicken bouillon, cumin, and pepper.
  53. 53Season the rice with tomato bouillon, chicken bouillon, cumin, and pepper.
  54. 54Season the rice with tomato bouillon, chicken bouillon, cumin, and pepper.
  55. 55Stir and taste to adjust seasoning.
  56. 56Stir and taste to adjust seasoning.
  57. 57Stir and taste to adjust seasoning.
  58. 58Add the cooked chicken pieces back into the pot.
  59. 59Add the cooked chicken pieces back into the pot.
  60. 60Add the cooked chicken pieces back into the pot.
  61. 61Add about 2 more cups of chicken broth to cover the chicken.
  62. 62Add about 2 more cups of chicken broth to cover the chicken.
  63. 63Add about 2 more cups of chicken broth to cover the chicken.
  64. 64Add cilantro on top of the mixture.
  65. 65Add cilantro on top of the mixture.
  66. 66Add cilantro on top of the mixture.
  67. 67Cover the pot with a lid and turn the heat to low.
  68. 68Cover the pot with a lid and turn the heat to low.
  69. 69Cover the pot with a lid and turn the heat to low.
  70. 70Cook for 18-20 minutes without lifting the lid.
  71. 71Cook for 18-20 minutes without lifting the lid.
  72. 72Cook for 18-20 minutes without lifting the lid.
  73. 73Shred the chicken and mix it back into the rice.
  74. 74Shred the chicken and mix it back into the rice.
  75. 75Shred the chicken and mix it back into the rice.
  76. 76Serve the arroz con pollo.
  77. 77Serve the arroz con pollo.
  78. 78Serve the arroz con pollo.

Ingredients

  • chicken
  • chicken
  • chicken
  • ground comino
  • ground comino
  • ground comino
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • tomatoes
  • tomatoes
  • tomatoes
  • cilantro
  • cilantro
  • cilantro
  • 0.5 can tomato sauce
  • 0.5 can tomato sauce
  • 0.5 can tomato sauce
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • Knorr chicken bouillon
  • Knorr chicken bouillon
  • Knorr chicken bouillon
  • Knorr tomato bouillon
  • Knorr tomato bouillon
  • Knorr tomato bouillon
  • 0.75 cup Basmati rice
  • 0.75 cup Basmati rice
  • 0.75 cup Basmati rice
  • fresh garlic
  • fresh garlic
  • fresh garlic
  • avocado oil
  • avocado oil
  • avocado oil

Equipment

potknifecutting boardtongsmeasuring cupspatulalid

Tips

  • When almost done sautéing the rice and onion, add ground comino and sauté quickly to expand its flavor.
  • Add fresh chopped garlic at the end of sautéing rice, onion, and comino to prevent it from burning.
  • Taste the mixture while seasoning to adjust to your preference.
  • Add cilantro on top just before putting the lid on to add another layer of flavor.
  • Do not look at the rice while it's cooking for about 18-20 minutes.