Difficulty Level: easy
Arroz con poll is a classic Latin American-style dish that combines chicken, rice, and bold seasoning.
The reasons to try it are numerous; not only is it a one-pot dinner, it’s affordable, easy to make, and great to reheat. This recipe is perfect if you’re cutting back on fast food, expensive restaurant bills, or simply watching your nutritional intake.
The secret is that the rice picks up all the flavor, the onion, garlic, peppers, broth, and the chicken. It tastes great when you cook it, and just as good the next day.
If you want to opt for boneless chicken thighs, do so. The bones can add flavor to the dish, but we understand some people prefer to cook without them.
Check out the ingredients and cooking steps below.
Arroz con Pollo Recipe Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs, bone-in, skin removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 2 cups chicken broth
- 1/2 cup peas, frozen or fresh
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Arroz con Pollo Recipe Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and brown skin-side down until golden, about 5 minutes per side.
- Once browned, move the chicken to a plate.
- Add onion and garlic to the pot. Cook for 2 minutes.
- Add the bell peppers and cook for 3 minutes more, until softened.
- Stir in rice and cook for 1 minute so the grains get coated in the oil.
- Add diced tomatoes, broth, cumin, smoked paprika, turmeric, salt, and pepper. Stir well and bring to a simmer.
- Return chicken to the pot, nestle it into the rice.
- Cover and cook on a low heat for 30 minutes, until the rice is tender and the chicken is cooked through.
- Stir in peas during the last 5 minutes.
- Rest for 5 minutes off the heat, then sprinkle with cilantro and serve with lime wedges.