Sephardic Chicken & Rice Delight: A Kosher Arroz con Pollo

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Sephardic Chicken & Rice is a heartwarming dish that brings the rich culinary traditions of Sephardic Jewish communities to your table. This kosher adaptation of Arroz con Pollo is a testament to the flavorful spices and wholesome ingredients that define Sephardic cuisine. Perfect for a family dinner or a festive gathering, this dish combines tender chicken with aromatic rice and spices, creating a symphony of flavors. Explore the vibrant history of this dish, often enjoyed during Shabbat dinners, alongside other traditional recipes like Moroccan Tagine or Turkish Shakshuka.

Sephardic Chicken & Rice Delight: A Kosher Arroz con Pollo - Sephardic recipe
Sephardic Chicken & Rice is a heartwarming dish that brings the rich culinary traditions of Sephardic Jewish communities to your table. This kosher adaptation of Arroz con Pollo is a testament to the flavorful spices and wholesome ingredients that define Sephardic cuisine. Perfect for a family dinner or a festive gathering, this dish combines tender chicken with aromatic rice and spices, creating a symphony of flavors. Explore the vibrant history of this dish, often enjoyed during Shabbat dinners, alongside other traditional recipes like Moroccan Tagine or Turkish Shakshuka.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Sephardic
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 6 pieces chicken thighs skin-on, bone-in
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1.5 cups long-grain rice rinsed
  • 1 cup peas frozen
  • 1/4 cup chopped fresh parsley

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with kosher salt and black pepper.
  2. Brown chicken thighs in the skillet, about 5 minutes per side. Remove and set aside.
  3. In the same skillet, add diced onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
  4. Add ground cumin, coriander, paprika, and turmeric. Stir well to combine.
  5. Pour in tomato sauce and chicken broth, bringing the mixture to a simmer.
  6. Stir in the rinsed rice, then nestle the browned chicken thighs into the mixture.
  7. Cover and reduce heat to low. Cook for 30 minutes, or until the rice is tender and chicken is cooked through.
  8. Stir in the frozen peas and cook for an additional 5 minutes.
  9. Garnish with chopped fresh parsley before serving.

Notes

For a spicier version, add a pinch of cayenne pepper with the spices. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 600mg 26%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 30g 60%
*Percent Daily Values are based on a 2,000 calorie diet.
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