Classic Arroz Con Pollo
A traditional Latin American one-pot dish featuring seasoned chicken and savory saffron-infused rice.
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Ingredients
- 1 1/2 lbs Chicken thighs, bone-in skin-on
- 2 cups Long-grain white rice
- 3 cups Chicken broth
- 1 medium Yellow onion, diced
- 1 large Bell pepper, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 pinch Saffron threads(optional)
- 1/2 cups Frozen peas
- 1 to taste Salt and black pepper
Instructions
- 1
Season chicken thighs generously with salt, pepper, and half of the smoked paprika.
- 2
Heat olive oil in a large Dutch oven over medium-high heat and sear chicken skin-side down until golden brown, then flip and brown the other side; remove chicken and set aside.
- 3
In the same pot, sauté the onion and bell pepper until softened, about 5 minutes.
- 4
Add the garlic, tomato paste, and remaining paprika, stirring for 1 minute until fragrant.
- 5
Stir in the rice and toast it for 2 minutes, ensuring every grain is coated in the oil and aromatics.
- 6
Pour in the chicken broth and saffron, scraping the bottom of the pot to release any browned bits.
- 7
Place the chicken thighs back on top of the rice, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
- 8
Stir in the peas, cover for 5 more minutes until the liquid is fully absorbed, then fluff the rice and serve.
Nutrition per Serving
580
Calories
34g
Protein
62g
Carbs
22g
Fat
4g
Fiber
3g
Sugar
850mg
Sodium
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