One-Pot Chicken and Yellow Rice (Arroz con Pollo) Recipe
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This quick and easy One Pot Chicken and Yellow Rice recipe can simplify dinner prep for the whole family.
INGREDIENT
– 2 Tablespoons olive oil– 2 cups diced onion– 1 cup diced carrot– 3 cloves garlic, minced– 1 1/2 pounds boneless, skinless chicken thighs, cubed– 2 teaspoons turmeric powder– 1 teaspoon paprika– 1 Tablespoon dried oregano– 1 cup sliced green olive– 1 cup frozen pea– 2 cups basmati rice, rinsed very well (See Kelly's Note)– 2 cups chicken stock
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INSTRUCTION
Put the olive oil in a big stockpot or Dutch oven with a heavy bottom and set it over medium-low heat.
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Step 1
After you add the onions and carrots, stir them around and cook for 5 to 7 minutes, until they get soft. Add the garlic and stir it in. Cook for about two minutes, until it smells good.
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Step 2
Put in the chicken legs, along with ½ teaspoon of salt and ¼ teaspoon of pepper. For about 7 minutes, stir the chicken legs so that they are no longer pink.
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Step 3
The oregano, paprika, and turmeric powder should all be mixed in. Mix the rice, stock, peas, olives, and stock together.
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Step 4
To get the mixture to boil, raise the heat to medium-high. Cover the pot, then turn the heat down to low. Leave it alone for about 30 minutes and cook the rice until it's done. Remove the lid, stir, and serve.