| Prep: 15 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 18g | 7g | 48g |
| sugars | fibre | protein | salt |
| 4g | 3g | 34g | 1.2g |
Why I Love Spanish Pollo al curry con arroz
When I first came across the recipe for Pollo al curry con arroz, I was instantly intrigued. This Spanish-inspired dish effortlessly combines the comforting warmth of curry with the classic simplicity of chicken and rice. Growing up in Nebraska, my culinary journey began with dishes that spoke of comfort and home, and this recipe feels like an adventurous extension of those roots.
The Heartland Meets Spanish Flair
One of the reasons I love Pollo al curry con arroz is its unique blend of flavors. The recipe calls for a medley of spices – from curry powder to cumin, paprika, and turmeric – which gives this dish its robust, aromatic essence. These flavors create a mouth-watering symphony that’s both exotic and familiar. The coconut milk adds a creamy texture that beautifully complements the tender chicken and fluffy long-grain rice. It’s a dish that feels both adventurous and comforting, echoing the farm-to-table freshness that I grew up with.
This dish reminds me of a Spanish paella, especially with its use of bell peppers and peas. However, the rich curry spices give it a completely different profile. It’s a beautiful way to introduce variety while still retaining the comfort of a home-cooked meal. If you’re interested in a different take on a rice dish, you might also enjoy exploring recipes for Indian Biryani or Thai Pineapple Fried Rice, which also offer unique blends of spices and ingredients.
Perfect for Family Gatherings
As someone who dreams of having a large family, Pollo al curry con arroz stands out as a perfect recipe for family gatherings. It’s not only delicious but also quite easy to make in large quantities. The combination of chicken, rice, and vegetables ensures that it’s a well-rounded meal, providing both protein and essential nutrients. And let’s not forget the visual appeal – the vibrant colors of the peas, bell pepper, and cilantro garnish make it as pleasing to the eye as it is to the palate.
In creating this dish, I found inspiration from Ferran Adrià, a renowned Spanish chef known for his innovative approach to traditional recipes. While Ferran’s recipes might be more avant-garde, his ability to reinvent and elevate classic Spanish dishes sparked my interest in exploring more traditional recipes like Pollo al curry con arroz.
Pair this dish with a simple salad or some homemade tortillas, and you’ve got yourself a feast fit for any occasion. The lemon wedges add a zesty finish, bringing a fresh brightness to each bite. Whether it’s an intimate family dinner or a larger celebration, this dish is sure to impress.
What You’ll Need
- 2 lbs of chicken breast, cubed
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 large green bell pepper, diced
- 2 tablespoons olive oil
- 2 cups of long-grain rice
- 4 cups of chicken broth
- 1 can (14 oz) of coconut milk
- 3 tablespoons curry powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- 1 lemon, cut into wedges (optional, for serving)
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Method
Step One
Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Step Two
In the same skillet, add the chopped onion and diced green bell pepper. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Step Three
Stir in the curry powder, ground cumin, paprika, ground turmeric, salt, and black pepper. Cook for about 2 minutes, letting the spices release their flavors.
Step Four
Add the chicken back to the skillet and combine well with the onion, pepper, and spices. Pour in the chicken broth and coconut milk. Stir to mix everything together evenly.
Step Five
Bring the mixture to a gentle boil. Add the long-grain rice and reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20 minutes, stirring occasionally to prevent sticking.
Step Six
When the rice is almost cooked through, add the frozen peas. Continue to cook for an additional 5-7 minutes or until the rice is tender and the peas are heated through.
Step Seven
Once cooked, remove the skillet from the heat. Let it stand, covered, for about 5 minutes to allow the flavors to meld together.
Step Eight
Serve the Pollo al Curry con Arroz hot, garnished with chopped fresh cilantro if desired. Add a lemon wedge on the side for an extra burst of flavor. Enjoy!
