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Pollo Cremoso con Arroz

Pollo Cremoso con Arroz: A Cozy, Creamy Comfort Meal

Pollo Cremoso con Arroz is a comforting creamy chicken and rice dish that is easy to prepare and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil
  • 1 Onion, chopped Yellow or sweet onions work well
  • 3 cloves Garlic, minced Substitute with 1 tsp garlic powder in a pinch
  • 1 Bell Pepper, diced Any color bell pepper may be used
For the Chicken
  • 4 pieces Chicken Thighs, boneless, skinless Can substitute with chicken breasts, adjusting cooking time
For the Rice
  • 1 cup Rice, long-grain Use jasmine or basmati for added flavor
  • 2 cups Chicken Broth Swap with vegetable broth for a lighter version
For the Flavor Profile
  • 1 teaspoon Paprika Use smoked paprika for more depth
  • 1 teaspoon Dried Oregano Fresh oregano can be used (2 tsp, chopped)
For Creaminess
  • 1 cup Heavy Cream Can mix with half-and-half or whole milk for a lighter option
  • Salt & Pepper Essential for seasoning; adjust to taste

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until translucent, about 3-4 minutes. Then, add 3 minced garlic cloves and 1 diced bell pepper, stirring for another 2-3 minutes.
  2. Season 4 boneless, skinless chicken thighs with salt, pepper, and 1 teaspoon of paprika. Increase heat to medium-high and brown the chicken for about 5-7 minutes total. Transfer to a plate, leaving drippings in the skillet.
  3. Add 1 cup of long-grain rice to the skillet and toast for 2 minutes, stirring continuously.
  4. Pour in 2 cups of chicken broth, bring to a gentle boil, and scrape up browned bits from the skillet.
  5. Reduce heat to low, return the browned chicken thighs to the skillet, cover, and let it simmer for 15-20 minutes.
  6. After the rice is cooked, stir in 1 cup of heavy cream and 1 teaspoon of dried oregano. Let it thicken over low heat for about 5 minutes without boiling.
  7. Remove from heat, garnish with freshly chopped parsley, and serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use an airtight container for up to 2 months. Reheat gently on the stovetop, adding a splash of broth to restore creaminess.

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