Dairy-Free Arroz con Pollo
Treat yourself to the comforting flavors of **Dairy-Free Arroz con Pollo**, a wholesome, family-friendly twist on the classic Latin American dish. This one-pot recipe features tender, seasoned chicken thighs nestled in fragrant long-grain rice infused with saffron, smoked paprika, and a touch of cumin for a warm, vibrant depth of flavor. Simmered with a medley of vegetables—like sweet bell peppers, diced tomatoes, and onions—plus the addition of bright green peas, this dish is as nutritious as it is satisfying. Perfect for busy evenings, it comes together in under an hour and is naturally dairy-free, making it a versatile option for those with dietary restrictions. Garnished with fresh cilantro and a squeeze of lime, this hearty meal bursts with color, aroma, and irresistible flavor the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 large, diced bell pepper
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon saffron threads
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped for garnish fresh cilantro
- 1 cut into wedges, for serving lime
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs and brown on both sides, about 4-5 minutes per side. Remove from the pan and set aside.
In the same pan, add the diced onion and bell pepper. Sauté until the onion is translucent, about 5 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste, cumin, smoked paprika, and saffron threads; cook for another minute to combine flavors.
Add the rice and stir to coat the grains with the oil and spices.
Pour in the chicken broth, the can of diced tomatoes (including juice), and add the bay leaf. Stir together and bring to a simmer.
Return the chicken thighs to the pan, nestling them into the rice mixture.
Cover and reduce the heat to low. Cook for 20 minutes without lifting the lid.
After 20 minutes, scatter the frozen peas over the top of the rice. Cover again and cook for another 5-10 minutes or until the rice is tender and all liquid is absorbed.
Once cooked, remove from heat and let it rest, covered, for 5 minutes.
Remove the lid, discard the bay leaf, and fluff the rice with a fork.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 35.8 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 449 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4023 mg | 86% | |
*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.
