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Arroz con pollo doux pour enfants

Name: Arroz con pollo doux pour enfants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: PR
Ingredients: 2 tbsp olive oil; 500 g boneless, skinless chicken thighs, cut into small pieces; 1 small onion, very finely chopped; 1/2 green bell pepper, very finely chopped (sweet, no heat); 1/2 red bell pepper, very finely chopped; 2 cloves garlic, minced; 2 tbsp tomato paste; 1/2 tsp ground annatto (achiote), or a pinch of turmeric, for colour; 300 g long-grain white rice, rinsed well; 600 ml low-sodium chicken broth or water; 1 bay leaf; 150 g frozen peas; to taste, optional salt — do not add to the pot; add only to individual adult or older-child portions after plating, so your child's portion stays salt-free; small handful fresh cilantro leaves, chopped, to serve (optional)

15m

Prépa

30m

Cuisson

Portions

Facile

Difficulté

Riz au poulet portoricain tout doux, aux poivrons, tomate et petits pois, coloré à l'achiote, sans aucun piquant.

#puerto-rican#chicken#rice#one-pot#mild#kid-friendly#foodie-mini#toddler#preschool

Portions

6portions

Ingrédients

Nutrition

calories360

protein22g

carbs47g

fat9g

fiber3g

Par portion

Étapes

Soften the vegetables

Heat the olive oil in a large pot (at least 4 litres/4 quarts) over medium heat. Add the onion, both peppers and the garlic, and cook 4–5 minutes, stirring, until soft but not browned.

2 tbsp olive oil
1 small onion
1/2 green bell pepper
1/2 red bell pepper
2 cloves garlic

✅ C'est prêt quand : vegetables are soft with no browning

⏱5:00

Cook the chicken

Keep the pot over medium heat, add the chicken and cook 6–7 minutes, stirring now and then, until fully cooked through with no pink left inside.

500 g chicken thighs

✅ C'est prêt quand : chicken reaches 74°C / 165°F, no pink inside

⏱7:00

Toast the rice

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Simmer, lid on

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Add the peas

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Serve and keep

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Soften the vegetables

Heat the olive oil in a large pot (at least 4 litres/4 quarts) over medium heat. Add the onion, both peppers and the garlic, and cook 4–5 minutes, stirring, until soft but not browned.

2 tbsp olive oil
1 small onion
1/2 green bell pepper
1/2 red bell pepper
2 cloves garlic

✅ C'est prêt quand : vegetables are soft with no browning

⏱5:00

Cook the chicken

Keep the pot over medium heat, add the chicken and cook 6–7 minutes, stirring now and then, until fully cooked through with no pink left inside.

500 g chicken thighs

✅ C'est prêt quand : chicken reaches 74°C / 165°F, no pink inside

⏱7:00

Toast the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer, lid on

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Add the peas

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Serve and keep

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History & Culture

The Story Behind the Dish

📍 Puerto Rico, island-wide📅 Rooted in Spanish colonial cooking, developed over centuries🍗 PR

Arroz con pollo arrived in Puerto Rico with Spanish settlers, who brought their rice-and-chicken dishes from the Mediterranean. Over generations, Puerto Rican cooks made it their own with sofrito — a soft base of onion, peppers and garlic — and achiote, the seed that gives the rice its warm golden colour.

It became the dish of family Sundays and big celebrations, cooked in one pot big enough to feed the whole table, usually alongside beans, avocado or a simple salad.

⭐ Why It's Famous

It's the ultimate Puerto Rican comfort food — a colourful, aromatic, one-pot meal loved by grandparents and children alike, which is why it adapts so naturally into a gentle version for little ones.

💡 Fun Fact

Many Puerto Rican families keep a batch of sofrito frozen in ice cube trays, so a pot of arroz con pollo can come together on any weeknight in minutes.

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