Arroz Con Pollo or Rice with Chicken
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Unrated
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Arroz Con Pollo or Rice with Chicken
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 onion diced
- 1 red bell pepper diced
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup peas frozen
- ½ cup green olives
- 1 tablespoon sofrito
- ½ teaspoon achiote
- 2 tablespoons cilantro chopped, more for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until they are browned on all sides.
- Add the diced onion and bell pepper to the pot and cook until they are soft, about 5 minutes.
- Add the rice, chicken broth, water, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
- Add the sofrito, cilantro, and achiote to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes or until the rice is tender and the chicken is fully cooked.
- Stir in the frozen peas, green olives and cook for an additional 5 minutes.
- Garnish the arroz con pollo with chopped fresh cilantro, if desired, and serve hot. Enjoy!
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