So Easy Arroz Con Pollo Spanish Chicken and Rice
Discover the ultimate comfort food with this "So Easy Arroz Con Pollo Spanish Chicken and Rice" recipe, a one-pan wonder that brings bold Spanish-inspired flavors to your table with minimal effort. Tender, golden-browned chicken thighs are nestled in a fragrant bed of seasoned long-grain rice, infused with the savory flavors of smoked paprika, cumin, oregano, and a touch of crushed tomatoes. Perfectly balanced with sweet peas and vibrant bell peppers, this dish is both hearty and colorful. Ready in just under an hour, it's a family-friendly meal that's ideal for busy weeknights or laid-back gatherings. Serve this classic Spanish chicken and rice dish straight from the skillet and garnish with fresh parsley for a beautiful, satisfying meal everyone will love!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 cup crushed tomatoes
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with half the salt and black pepper, then place them skin-side down in the skillet. Sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the diced onion and red bell pepper for 4-5 minutes until softened.
Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
Add the rice to the skillet, stirring to coat it in the oil and spices for about 1-2 minutes.
Pour in the chicken broth and crushed tomatoes, stirring well to combine. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (165°F internal temperature).
Stir in the frozen peas during the last 5 minutes of cooking, allowing them to warm through.
Once done, remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley, and serve hot. Enjoy your comforting and flavorful Arroz Con Pollo!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 614 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.
