Arroz Con Pollo
A comforting one-pot Latin American dish featuring seasoned chicken, fluffy rice, vibrant vegetables, and aromatic spices like saffron or turmeric. Perfect for easy weeknight dinners or flavorful family meals.
Ingredients
- 2 tablespoons olive oil
- 4 pieces bone-in chicken thighs (or breasts)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 small onion, diced
- 1 medium bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1.5 cups long-grain rice, rinsed
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 0.5 teaspoon saffron threads or turmeric
- 1 cup frozen peas or mixed vegetables
- 2 tablespoons fresh cilantro or parsley, chopped
- 0.5 cup pimento-stuffed green olives (optional)
Instructions
- Season chicken with cumin, oregano, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken 4–5 minutes per side until golden; remove and set aside.
- Add onion and bell pepper to the pan; sauté 3–4 minutes until softened. Add garlic and cook another minute.
- Stir in rinsed rice and cook 1–2 minutes to toast lightly.
- Add chicken broth, diced tomatoes with juices, saffron or turmeric, and olives if using. Stir and bring to a simmer.
- Nestle chicken pieces into the rice. Cover, reduce heat to low, and simmer 20–25 minutes until rice is tender and liquid absorbed.
- Remove chicken and stir in peas. Adjust seasoning if needed and cook 2–3 minutes until peas are heated through.
- Return chicken to the pot, garnish with cilantro or parsley, cover briefly off heat, then serve.
Nutrition
Serving: 1peopleCalories: 500kcalCarbohydrates: 48gProtein: 32gFat: 18gSaturated Fat: 4gCholesterol: 110mgSodium: 600mgFiber: 4gSugar: 4g
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