Arroz con Pollo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
334 kcal
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Course
Dinner
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Cuisine
South American
Arroz con Pollo
Description
Arroz con Pollo brings together boneless, skinless chicken thighs marinated in a mix of cumin, paprika, garlic powder, chili powder, cayenne, and black pepper, then seared to develop a browned crust. The rice component is prepared in the same pot after sautéing finely diced red and yellow bell peppers, yellow onion, jalapeño, and garlic.
Jasmine rice is toasted briefly with ground coriander, cumin, and Mexican oregano before simmering with tomato sauce and water or stock. The seared chicken and optional frozen peas are nestled atop the rice, then covered and cooked gently so the meat finishes cooking while the rice steams and absorbs all the flavors. The result is a hearty, moist dish with tender chicken and aromatic, flavorful rice.
To serve, garnish with fresh cilantro and a squeeze of lime juice to add brightness and balance the spices and richness of the chicken. This meal works well on its own or alongside simple sides like a fresh salad or steamed vegetables.
Ingredients
For the Chicken
- 3 tablespoon olive oil divided
- 1.5 pounds chicken thigh boneless, skinless
- 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 black pepper freshly cracked
For the Rice
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 1 yellow onion finely diced
- 1 jalapeño finely diced
- 6 cloves garlic minced
- ½ teaspoon ground coriander
- ½ teaspoon cumin ground
- ¼ tesapoon Mexican oregano
- 1 cup tomato sauce or crushed tomatoes
- 1.5 cups water or stock
- 1 cup jasmine rice
- 1 cup peas frozen, optional
- cilantro fresh, juice for garnish
- lime fresh, juice for garnish
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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