Mediterranean Diet Arroz con Pollo
Experience the hearty flavors of the Mediterranean with this twist on the classic Arroz con Pollo. Our Mediterranean Diet Arroz con Pollo features tender, golden-browned chicken thighs simmered to perfection in a fragrant, spiced medley of brown short-grain rice, saffron, turmeric, and cumin. This one-pot wonder comes to life with the natural sweetness of sautéed onions, red bell peppers, and fresh tomatoes, while briny green olives and a bright garnish of parsley and lemon provide the perfect finishing touch. Rich in wholesome ingredients like extra virgin olive oil and low-sodium chicken broth, this nutritious and flavor-packed dish is a healthy dinner option that’s perfect for meal prep or family dinner night. Ready in just over an hour, it’s a satisfying way to bring Mediterranean-inspired comfort food to your table!
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Recipe Information
Ingredients
- 1.5 pounds skinless, boneless chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 4 garlic cloves, minced
- 1.5 cups brown short-grain rice
- 4 cups low-sodium chicken broth
- 2 large tomatoes, chopped
- 0.5 teaspoon saffron threads
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 0.5 cup green olives, sliced
- 0.25 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
Heat 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat.
Season the chicken thighs with kosher salt and black pepper. Add the chicken to the skillet and brown on all sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and red bell pepper until they begin to soften, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the brown rice, cooking for 2 minutes until it becomes lightly toasted.
Add the chicken broth, tomatoes, saffron threads, turmeric, cumin, and paprika. Stir well to combine.
Return the browned chicken thighs to the skillet, nestling them into the rice mixture.
Bring to a simmer, then reduce the heat to low. Cover and cook for 40-45 minutes until the rice is tender and the chicken is cooked through.
Adjust seasoning with more salt and pepper to taste, if necessary.
In the last 5 minutes of cooking, sprinkle the sliced green olives over the dish.
Once cooked, let the arroz con pollo rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 27.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2247 mg | 48% | |
*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.
