Arroz con Pollo (Colombian Chicken & Rice)
A Colombian dinner sized for one person, ready in 35 minutes. Roughly £2.30 a portion.
Per portion
Calories from protein 18%, carbs 47%, fat 35%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
Season the chicken thigh with ½ tsp salt and fry skin-side down in a splash of oil over medium heat for 6–7 minutes until golden, then lift onto a plate. Fry the onion and red pepper in the same pan for 4 minutes, adding the garlic for the last minute.
- 2
Stir in the cumin and turmeric for 30 seconds until fragrant, then add the chopped tomatoes, rice and 150ml water, and sit the chicken on top, skin-side up.
- 3
Cover and simmer for 14–15 minutes until the rice is tender, the liquid absorbed and the chicken cooked through with no pink inside (75°C in the thickest part). If the pan looks dry before the rice is tender, add a splash of water. Take off the heat and leave covered for 5 minutes. Meanwhile, fry the plantain slices in the rest of the oil for 2–3 minutes each side until golden and caramelised.
- 4
Lift out the chicken and fluff up the rice with a fork, taste and adjust the salt, then serve with the chicken on top and the plantain alongside, scattered with coriander, with the lime to squeeze over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/arroz-con-pollo-colombian-chicken-and-rice/
