Gourmet Arroz Con Pollo
Elevate your weeknight dinner routine with this Gourmet Arroz Con Pollo, a luxurious take on the classic Latin American comfort food. This one-pan dish features succulent, golden-seared chicken thighs nestled atop fragrant, spice-infused long-grain rice, all simmered to perfection in a rich blend of chicken broth, tomato paste, and aromatic seasonings like smoked paprika, turmeric, and cumin. Bright pops of color from red bell peppers, carrots, and peas add vibrancy and texture, while fresh cilantro and zesty lime wedges bring a refreshing finish. Perfectly balanced and packed with bold flavors, this easy yet elegant recipe is ideal for feeding a crowd or indulging in a cozy family meal. Ready in just over an hour, it’s a hearty, wholesome dish that bridges tradition with a gourmet twist.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup frozen peas
- 2 medium carrots, diced
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lime lime wedges (for serving)
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the onions and red bell pepper until softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the rice to the skillet and toast for 2-3 minutes, ensuring it is evenly coated with the oils and aromatics.
Stir in the tomato paste, turmeric, smoked paprika, and cumin, cooking for an additional 1-2 minutes to bloom the spices.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, arranging them on top of the rice. Reduce the heat to low, cover, and cook for 25 minutes.
Remove the lid, sprinkle the frozen peas and diced carrots over the rice, and re-cover. Cook for another 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
Remove from heat and let the dish rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 627 mg | 13% | |
*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.
