Soy-Free Arroz con Pollo
Savor the rich, comforting flavors of traditional Latin cuisine with this Soy-Free Arroz con Pollo, a perfect one-pot meal that's both hearty and wholesome. This vibrant dish features tender, golden-browned chicken thighs nestled in aromatic long-grain rice infused with garlic, cumin, turmeric, and a pop of fresh cilantro for brightness. The recipe swaps soy-based seasonings for a simplified yet flavorful mix of pantry staples, making it ideal for those with dietary restrictions. With colorful additions like sweet green peas and zesty lime wedges, this easy-to-make meal is as visually appealing as it is delicious. Ready in just over an hour and serving four, it’s a satisfying family-friendly dinner that comes together seamlessly in a single skillet. Whether for a weeknight treat or a special occasion, this soy-free twist on a classic arroz con pollo is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 large yellow onion
- 1 medium green bell pepper
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro
- 4 wedges lime wedges
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the pan, skin side down, and sear for 4-5 minutes until the skin is golden brown. Flip and cook the other side for another 4 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the chopped onion and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.
Add minced garlic to the pan and cook for an additional minute until fragrant.
Stir in the ground cumin and turmeric, allowing them to toast slightly in the pan for about 30 seconds.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the rice, tomato paste, and bay leaf. Bring the mixture to a gentle simmer.
Nestle the chicken thighs back into the pan, covering them partially with the rice mixture.
Cover the skillet or Dutch oven with a lid, reduce the heat to low, and cook for 30 minutes. Avoid lifting the lid during this time.
After 30 minutes, scatter the frozen peas over the top of the rice and chicken. Cover again, and cook for an additional 5-7 minutes until the peas are tender and the rice is cooked through.
Remove the pan from heat and let it sit, covered, for about 5 minutes.
Before serving, garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4564 mg | 198% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 21.5 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 295 mg | 23% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3397 mg | 72% | |
*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.
