Arroz con Pollo

A flavorful and vibrant one-pot meal. This Latin classic gets its golden hue from saffron and a boost of richness from our chicken broth.

Ingredients

• 2 sachets Pikora Chicken Bone Broth
• 12 oz water
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 cup rice (short or medium grain works best)
• A pinch of saffron threads
• 1 tbsp tomato paste
• 1 ½ cups chicken breasts cup in cubes
• 1 cup green peas - find them in the frozen aisle
• Salt and pepper, to taste

Method

1. Heat the olive oil in a large pan or skillet over medium heat. Add the chopped onion, red bell pepper, and garlic, and sauté until soft and fragrant, about 3-4 minutes.
2. Add the chicken and sear the cubes until golden brown, ensuring they’re not fully cooked.
3. Stir in the rice, ensuring each grain is coated with the oil and sofrito—toast lightly for 2 minutes.
4. Sprinkle in 2 sachets of Pikora and mix it all together.
5. Add the saffron threads and tomato paste, stirring well to combine.
6. Pour 2 cups (12 oz of water) and bring to boil.
7. Reduce the heat to low, cover, and let it simmer for about 22-25 minutes.
8. Once the rice is tender, add the green peas and cover for another 2-3 minutes to warm everything through.
9. Taste and adjust with salt and pepper if needed.

Our trick

Top it off with red pepper flakes and fresh cilantro, and pair it with a crisp, citrusy salad to brighten the flavors.