Easy Arroz Con Pollo
Transform your weeknight dinner routine with this **Easy Arroz Con Pollo**, a comforting one-pot meal bursting with bold flavors. Juicy **bone-in, skin-on chicken thighs** are seared to golden perfection, then simmered with aromatic **onions, garlic, and green bell peppers**, along with tender short-grain rice. Infused with **tomato sauce, chicken broth**, and classic Latin spices like **cumin, paprika, and oregano**, this dish offers an irresistible blend of savory and smoky flavors. A finishing touch of **frozen peas** and optional fresh cilantro adds vibrant color and freshness to this crowd-pleasing recipe. Ready in just under an hour, this wholesome dish is perfect for busy weeknights or casual family dinners. Serve it straight from the skillet for a delicious and hassle-free meal that will transport your taste buds to the heart of Latin America.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 cups short-grain rice (such as Arborio)
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup frozen peas
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for about 5 minutes until golden brown. Flip and cook the other side for 3 more minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion and diced green bell pepper. Cook for about 4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Stir in the rice, coating it well in the oil and aromatics. Cook for about 2 minutes to lightly toast the rice, stirring frequently.
Add the chicken broth, tomato sauce, cumin, paprika, oregano, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the rice mixture skin-side up. Cover the skillet with a lid and reduce the heat to low.
Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
Add the frozen peas during the last 5 minutes of cooking time and stir gently to incorporate.
Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped fresh cilantro before serving, if desired. Enjoy your easy Arroz Con Pollo!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 643 mg | 14% | |
*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.
