Arroz con Pollo

Name: Arroz con Pollo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 people
Ingredients: 3 tablespoon olive oil; 1.5 pounds boneless skinless chicken thighs; 1 teaspoon kosher salt; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon granulated garlic; ½ teaspoon chili powder; ½ teaspoon cayenne pepper; ½ teaspoon onion powder; ½ teaspoon freshly cracked black pepper; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; 1 yellow onion, finely diced; 1 jalapeno, finely diced; 6 cloves garlic; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ¼ tesapoon Mexican oregano; 1 cup tomato sauce or crushed tomatoes; 1.5 cups Water or stock; 1 cup jasmine rice; 1 cup frozen peas (optional); Fresh cilantro and lime juice to garnish; Kosher salt and freshly ground black pepper

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4.9

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 people
Calories
334 kcal
Course
Dinner
Cuisine
South American

Arroz con Pollo

Demi Owens

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This Arroz con Pollo (Rice with Chicken) is a weeknight staple. It's a one-pot meal packed full of flavor and makes for incredible leftovers.

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Ingredients

Servings

For the Chicken

3 tablespoon olive oil divided
1.5 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon freshly cracked black pepper

For the Rice

1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 yellow onion, finely diced
1 jalapeno, finely diced
6 cloves garlic minced
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ tesapoon Mexican oregano
1 cup tomato sauce or crushed tomatoes
1.5 cups Water or stock
1 cup jasmine rice
1 cup frozen peas (optional)
Fresh cilantro and lime juice to garnish
Kosher salt and freshly ground black pepper

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Instructions

Combine 1 tablespoon of olive oil and the spices for the chicken and stir to combine. Coat the chicken in the oil and spice mixture. In a large Dutch Oven, add the remaining 2 tablespoons of olive oil over medium high heat. Once oil is shimmering, add in chicken in batches 4 thighs at a time, seasoning with salt and pepper and searing on both sides for 4-5 minutes. Be sure not to overcrowd the pan, as you want the chicken to get a nice sear rather than just steam. Remove from the pan and transfer to a plate. Repeat with the remaining chicken.
In the same Dutch Oven, add another swirl of olive oil if needed and sauté the bell pepper, onion and jalapeño for 5 minutes. Add the garlic, rice and all the spices and cook for 30 seconds until garlic is fragrant and rice starts to toast. Then add in tomato sauce and water and stir well to combine. Bring to a simmer and nestle the chicken (and the peas if you're using) on top. Reduce heat to low, cover the Dutch Oven and cook for 20-25 minutes until the rice has absorbed all the liquid and is tender to the bite. If the rice is still a bit al dente, add another splash of water and let cook for 3-5 minutes more.
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice

Nutrition Information

Show Details

Calories 334kcal (17%) Carbohydrates 30g (10%) Protein 25g (50%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 108mg (36%) Sodium 786mg (33%) Potassium 493mg (14%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 495IU (10%) Vitamin C 5mg (6%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 334 kcal

% Daily Value*

Calories	334kcal	17%
Carbohydrates	30g	10%
Protein	25g	50%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	108mg	36%
Sodium	786mg	33%
Potassium	493mg	10%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	495IU	10%
Vitamin C	5mg	6%
Calcium	41mg	4%
Iron	2mg	11%