Healthy Stove Top Arroz Con Pollo
Transform your weeknight dinners with this vibrant and **Healthy Stove Top Arroz Con Pollo**, a one-pan wonder that’s both nourishing and bursting with flavor. Tender, golden-seared chicken thighs are nestled into a bed of fluffy long-grain rice infused with the savory warmth of cumin, paprika, and oregano. Packed with colorful sautéed onions, bell peppers, and sweet peas, this dish is a wholesome twist on the classic comfort food. Made entirely on the stovetop in just 50 minutes, it’s a quick and easy recipe perfect for busy families. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that takes this healthy arroz con pollo to the next level. Great for satisfying cravings without compromising on nutrition, this dish is your go-to for a simple, delicious, and balanced dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges (optional)
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
Season the chicken thighs with half the salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Add the remaining olive oil to the skillet. Sauté the diced onion and bell peppers for 5-6 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Add the rice to the skillet, stirring to coat it in the tomato and vegetable mixture. Allow the rice to toast for 2 minutes.
Pour in the chicken broth, then stir in the cumin, paprika, oregano, and remaining salt and pepper. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 20 minutes.
Remove the lid and check that the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Stir in the frozen peas, cover again, and cook for an additional 5 minutes.
Turn off the heat and let the dish rest for 5 minutes before fluffing the rice with a fork.
Garnish with fresh cilantro and serve with optional lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 697 mg | 15% | |
*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.
