📝 About This Recipe
This beloved Latin American classic is the ultimate comfort food for families, blending tender chicken and fluffy rice into a vibrant, one-pot masterpiece. Infused with aromatic vegetables and a hint of golden turmeric, it’s a nutritious and colorful meal that kids find irresistible. Perfect for introducing young palates to global flavors, this dish is a warm hug in a bowl that celebrates the heart of home cooking.
🥗 Ingredients
The Protein
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into bite-sized 1-inch pieces)
- 1/2 teaspoon Salt and Black Pepper (to season the chicken)
- 2 tablespoons Olive Oil (divided)
Aromatics and Vegetables
- 1 small Yellow Onion (finely diced so it 'melts' into the rice)
- 1 Red Bell Pepper (seeded and finely diced)
- 3 cloves Garlic (minced)
- 1 cup Frozen Peas and Carrots (thawed)
Grains and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3.5 cups Chicken Broth (low-sodium)
- 1 tablespoon Tomato Paste
- 1/2 teaspoon Turmeric or Bijol (for that beautiful yellow color)
- 1/2 teaspoon Dried Oregano
- 1 Bay Leaf (remove before serving)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 Lime Wedges (for a bright finishing squeeze)
👨🍳 Instructions
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1
Season the chicken pieces evenly with salt and pepper while you prep your vegetables.
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2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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3
Add the chicken pieces in a single layer and brown them for about 3-4 minutes per side until golden. They don't need to be cooked through yet. Remove chicken and set aside on a plate.
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4
Lower the heat to medium and add the remaining tablespoon of olive oil to the same pan.
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5
Sauté the diced onion and red bell pepper for 4-5 minutes until softened and the onion is translucent.
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6
Stir in the minced garlic and tomato paste, cooking for 1 minute until the tomato paste turns a deep brick red and smells fragrant.
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7
Add the uncooked rice to the pan and stir constantly for 2 minutes. This 'toasts' the rice, ensuring the grains stay separate and fluffy.
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8
Stir in the turmeric, dried oregano, and bay leaf, ensuring the rice is evenly coated in the golden spices.
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9
Pour in the chicken broth and return the browned chicken (and any juices from the plate) back into the pan. Stir once to combine.
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10
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid.
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11
Simmer undisturbed for 18-20 minutes. Do not lift the lid! This allows the steam to cook the rice perfectly.
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12
After 20 minutes, quickly lift the lid, sprinkle the peas and carrots over the top, and replace the lid. Turn off the heat.
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13
Let the dish sit, covered and off the heat, for 5-10 minutes. This final steam ensures the rice is tender and the vegetables are warmed through.
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14
Remove the bay leaf and fluff the rice gently with a fork, mixing the chicken and vegetables throughout.
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15
Garnish with fresh cilantro and serve with lime wedges on the side for a bright pop of flavor.
💡 Chef's Tips
Rinse your rice thoroughly in a fine-mesh sieve to remove excess starch; this prevents the dish from becoming gummy. Use chicken thighs instead of breasts for a juicier result that won't dry out during the simmering process. If your kids are sensitive to 'bits' of vegetables, use a food processor to pulse the onion and pepper into a fine paste before sautéing. For a deeper flavor, you can substitute 1/2 cup of the broth with tomato sauce or a spoonful of jarred sofrito. Always let the rice rest for at least 5 minutes after cooking; it’s the secret to the perfect fluffy texture.
🍽️ Serving Suggestions
Serve with sweet fried plantains (maduros) for a traditional salty-sweet pairing kids love. A side of sliced avocado adds a creamy, cooling element to the warm rice. Offer a small bowl of mild sour cream or Greek yogurt for kids to dollop on top. Pair with a glass of refreshing 'Agua de Jamaica' (hibiscus tea) or fresh lemonade. A simple side salad with a honey-lime dressing complements the savory spices perfectly.