Simple Arroz Con Pollo
Elevate your weeknight dinners with this comforting and flavorful Simple Arroz Con Pollo recipe, a one-pot classic that's as delicious as it is easy to prepare. Tender, seasoned chicken thighs are seared to golden perfection and simmered alongside aromatic spices, vibrant vegetables, and fluffy long-grain rice, creating a dish that's bursting with Latin-inspired flavors. Smoky paprika, earthy cumin, and herbaceous oregano infuse every bite, while a final touch of green peas and fresh cilantro adds brightness and color. With just 15 minutes of prep time and minimal cleanup, this hearty chicken and rice recipe is perfect for feeding the family or impressing guests. Whether you're looking for a quick dinner idea or a taste of tradition, this Arroz Con Pollo is guaranteed to satisfy!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 1 medium (diced) green bell pepper
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup frozen peas
- 2 tablespoons (chopped) fresh cilantro
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoons of black pepper on both sides.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Reduce the heat to medium. In the same pan, add the diced onion, garlic, and green bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the tomato paste, followed by the diced tomatoes. Cook for 2 minutes, allowing the mixture to thicken slightly.
Add the chicken broth, cumin, smoked paprika, oregano, and the remaining 0.5 teaspoons of salt. Bring to a simmer.
Stir in the rice, then return the chicken thighs to the pan, nestling them into the rice mixture.
Cover the pan and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender, and the chicken is fully cooked (internal temperature of 165°F).
During the last 5 minutes of cooking, sprinkle the frozen peas on top, then re-cover the pan.
Once done, remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 845 mg | 18% | |
*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.
