Latino Style Chicken and Rice Aka Arroz Con Pollo
Infused with bold Latin flavors, this hearty and vibrant Arroz con Pollo is the quintessential one-pot meal that brings comfort straight to your table. Succulent bone-in chicken thighs are seared to golden perfection and then simmered with long-grain rice in a rich blend of aromatic spices, tangy tomato paste, and savory chicken broth. A medley of bell peppers, onions, peas, and a hint of cilantro adds pops of color and brightness, making every bite deeply satisfying. This classic Latino-style chicken and rice dish is perfect for family dinners, offering an irresistible combo of tender chicken and fluffy, flavor-packed rice. Quick to prepare and brimming with wholesome ingredients, this recipe is a delicious way to liven up your weeknight rotation. Serve with lime wedges for an optional citrusy twist!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper
- 3 cloves, minced fresh garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes
- 0.5 cups frozen peas
- 0.25 cups, chopped cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 4 optional, for garnish lime wedges
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crisp. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, tomato paste, cumin, paprika, and turmeric. Cook for 30 seconds to release the aromatics.
Add the rice to the skillet and stir to coat the grains in the spices and oil.
Pour in the chicken broth and the can of diced tomatoes (with juice). Mix well, and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the rice. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 20-25 minutes or until the rice is tender and the chicken is fully cooked (internal temperature reaches 165°F).
Stir in the frozen peas during the last 5 minutes of cooking.
Remove the skillet from the heat. Let it rest, covered, for 5 minutes to allow the flavors to meld.
Sprinkle fresh chopped cilantro over the dish before serving.
Serve warm with lime wedges on the side for an optional zesty garnish.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 29.0 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3944 mg | 84% | |
*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.
