Easy Fixin Arrz Con Pollo Rice with Chicken
Transform your weeknight dinner routine with this one-pan Easy Fixin' Arroz Con Pollo Rice with Chicken, a vibrant and flavorful Latin-inspired dish that's perfect for busy schedules. Tender, golden-brown chicken thighs are nestled into a fragrant medley of long-grain white rice, sautéed onions, and red bell peppers, simmered to perfection in a rich blend of chicken broth and tomato sauce spiced with paprika, cumin, and oregano. The addition of frozen peas offers a pop of color and sweetness, while a garnish of fresh cilantro takes the dish to the next level. With just 15 minutes of prep and a total cooking time of 35 minutes, this hearty, comforting meal serves four and is perfect for family dinners or meal prep. Experience the magic of homemade arroz con pollo with minimal effort and maximum flavor!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 3 minced Garlic cloves
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 1 cup Tomato sauce
- 1 cup Frozen peas
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chopped cilantro (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with half of the salt and black pepper. Sear them in the skillet for 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion and red bell pepper for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the rice, paprika, cumin, oregano, and the remaining salt and black pepper. Toast the rice for 1-2 minutes, stirring constantly to coat it with the spices.
Pour in the chicken broth and tomato sauce, stirring to combine.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, add the frozen peas. Cover again and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the dish rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 933 mg | 20% | |
*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.
