Arroz con Pollo

Arroz con pollo, Spanish for rice with chicken, is a comforting one-pot staple cherished across Latin America and Spain. Bone-in thighs brown first, then simmer with long-grain rice, peppers, and briny olives until everything soaks up the savory broth.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 68g carbs
• 22g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 6 (about 2 lbs) bone-in, skin-on chicken thighs
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 medium, diced onion
• 1, diced green bell pepper
• 4 cloves, minced garlic
• 1 cup tomato sauce
• 1 cup frozen peas
• 1/2 cup, sliced pimento-stuffed green olives
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 packet (about 1 tsp) sazon seasoning (or turmeric for color)
• 2 bay leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped (for garnish) fresh cilantro

Instructions

1. 1Pat the chicken thighs dry and season generously on both sides with salt, black pepper, cumin, oregano, paprika, and sazon.
2. 2Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken thighs skin-side down for 5-6 minutes, then flip and cook another 4 minutes. Remove chicken to a plate and set aside.
3. 3In the same pot, add diced onion and green bell pepper. Sauté for 4 minutes until softened.
4. 4Add minced garlic and cook for 30 seconds until fragrant.
5. 5Stir in the tomato sauce, remaining salt, and bay leaves. Cook for 2 minutes to deepen the flavor.
6. 6Add the uncooked rice to the pot and stir well to coat every grain with the sauce. Toast the rice for 1-2 minutes.
7. 7Pour in the chicken broth and bring to a boil. Nestle the browned chicken thighs back into the rice mixture, along with any accumulated juices.
8. 8Reduce heat to low, cover tightly, and simmer for 25 minutes. Do not lift the lid.
9. 9After 25 minutes, gently stir in the frozen peas and sliced olives. Cover again and cook 5 more minutes until rice is tender and chicken reaches 175°F internally.
10. 10Remove from heat. Let rest, covered, for 5 minutes. Discard bay leaves.
11. 11Fluff rice gently with a fork, sprinkle with chopped cilantro, and serve directly from the pot.