Description
Arroz Con Pollo is a classic Latin American dish featuring tender chicken thighs cooked with seasoned rice, bell peppers, and a blend of aromatic spices. This one-pot meal is flavorful, comforting, and perfect for a family dinner.
Ingredients
Scale
Chicken:
- 2 pounds bone-in, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Rice and Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon turmeric (optional for color)
- 1 (14.5-ounce) can diced tomatoes
- 3 cups chicken broth
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Season the chicken: Season the chicken thighs with salt and black pepper.
- Brown the chicken: In a large skillet, brown the chicken thighs on both sides, then set aside.
- Sauté vegetables: In the same skillet, sauté onions, bell peppers, and garlic until softened.
- Add rice and spices: Stir in rice, cumin, paprika, oregano, and turmeric. Toast for a few minutes.
- Cook with tomatoes: Add diced tomatoes and chicken broth. Nestle chicken back in the pan.
- Simmer: Cover and simmer until rice is tender and chicken is cooked through.
- Add peas: Stir in frozen peas and cook until heated through.
- Garnish and serve: Garnish with cilantro and serve with lime wedges.
Notes
- Add chopped pimentos or olives for a traditional twist.
- Leftovers are delicious the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 145mg
