Arroz con Pollo
Transport your taste buds to the heart of Latin America with this rich and flavorful **Arroz con Pollo** recipe, a one-pan wonder that pairs tender, golden-seared chicken thighs with fragrant, saffron-infused rice. The medley of fresh vegetables, including onions, peppers, and tomatoes, creates a flavorful base, while warm spices like cumin, paprika, and coriander bring depth to every bite. Perfected with the addition of sweet peas and a sprinkle of fresh cilantro, this vibrant and hearty dish is both comforting and celebratory. Ready in just one hour, this family-friendly classic is ideal for weeknight dinners or festive gatherings. Serve it with lime wedges for a bright citrus finish, and experience why this traditional favorite never goes out of style. **Keywords:** Arroz con Pollo recipe, Latin American chicken and rice, easy one-pan dinner, saffron rice, chicken thighs recipe.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large, chopped onion
- 1 chopped green bell pepper
- 2 medium, diced tomatoes
- 3 cloves minced garlic
- 4 cups chicken broth
- 2 cups long-grain rice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 pinch saffron threads
- 1 cup frozen peas
- 0.25 cup chopped cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 for serving lime wedges
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs, skin side down, and sear for 5-7 minutes until the skin is golden brown. Turn and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and green bell pepper. Sauté until the onion is translucent, about 5 minutes.
Stir in the diced tomatoes and minced garlic, cooking for another 2-3 minutes until the tomatoes start to break down.
Add the rice to the skillet and stir to coat with the vegetables and oil. Cook for 2 minutes, allowing the rice to toast slightly.
Pour in the chicken broth, and add the cumin, coriander, paprika, saffron threads, salt, and black pepper. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the rice mixture. Bring to a simmer.
Reduce the heat to low, cover the skillet, and cook for 20 minutes. Avoid lifting the lid during this time to ensure proper cooking of the rice.
After 20 minutes, stir in the frozen peas, cover, and cook for an additional 5 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the skillet from the heat and let sit, covered, for 5 minutes to allow the flavors to meld.
Sprinkle the chopped cilantro over the dish before serving.
Serve the Arroz con Pollo with lime wedges on the side for added zest.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
