Brown Arroz Con Pollo Brown Rice and Chicken
Elevate your weeknight dinner routine with this wholesome and flavorful Brown Arroz Con Pollo, a Latin-inspired one-pot wonder that's as nourishing as it is delicious. Featuring tender, juicy chicken thighs nestled in a bed of perfectly seasoned brown rice, this healthy twist on a classic dish is packed with vibrant ingredients like red bell peppers, garlic, turmeric, smoked paprika, and a touch of fresh cilantro. The earthy nuttiness of brown rice pairs beautifully with the savory spices, while sweet pops of peas and a squeeze of lime add brightness to every bite. Ready in just an hour, this hearty, gluten-free meal is ideal for family dinners or meal prep. Experience the comfort of homemade Spanish-style chicken and rice, now enriched with nutritious whole grains—an irresistible balance of flavor, health, and tradition!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in, skinless
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1.5 cups brown rice
- 3 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes, canned
- 1 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges, for serving
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with half of the salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion and diced red bell pepper for 5 minutes, or until softened.
Stir in the minced garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
Add the brown rice to the skillet and toast it for 2 minutes, stirring frequently to coat it in the spices.
Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine and bring the mixture to a boil.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the chicken is cooked through.
In the last 5 minutes of cooking, stir in the frozen peas and allow them to heat through.
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and sprinkle chopped cilantro over the top.
Serve hot with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 738 mg | 16% | |
*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.
