Description
Arroz con Pollo is a classic Latin American one-pot dish featuring seasoned chicken thighs, bell peppers, and rice cooked in a flavorful broth.
Ingredients
Scale
Chicken:
- 1 1/2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Other Ingredients:
- 1 1/2 cups long-grain rice
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Season Chicken: Season chicken thighs with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet or Dutch oven. Sear chicken thighs until browned, then set aside.
- Sauté Vegetables: In the same pan, sauté onion and bell peppers. Add garlic and cook.
- Cook Rice: Stir in rice, cumin, paprika, and oregano. Add chicken broth and tomato sauce. Return chicken to the pot.
- Simmer: Bring to a boil, then simmer until rice is tender and chicken is cooked. Add peas during the last 5 minutes.
- Finish: Garnish with cilantro and serve with lime wedges.
Notes
- Use boneless, skinless chicken if desired.
- Consider adding olives or pimientos for extra flavor.
- Serve with a side salad or fried plantains.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
