Description
A vibrant and flavorful one-pot dish featuring tender chicken, succulent shrimp, and fluffy rice infused with aromatic spices and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 2 cups long-grain white rice, rinsed
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, paprika, oregano, and cayenne pepper (if using) and cook for 1 minute until fragrant.
- Add diced tomatoes and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
- Stir in the rinsed rice. Return the chicken to the pot. Bring the mixture back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until most of the liquid is absorbed and rice is almost tender.
- Stir in the shrimp and frozen peas. Cover and cook for another 5-7 minutes, or until shrimp are pink and cooked through and peas are tender.
- Remove from heat and let stand, covered, for 5 minutes. Stir in fresh cilantro and season with salt and pepper to taste.
Notes
- For extra flavor, you can add a pinch of saffron threads to the broth.
- Adjust cayenne pepper to your spice preference.
- If you don’t have chicken broth, you can use water and a bouillon cube.
- This dish can be served with a side of avocado or a simple salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American