Arroz con Pollo

Bursting with vibrant flavors and colors, Arroz con Pollo is the ultimate one-pot comfort food that brings a taste of Latin America to your table. This beloved dish combines tender, golden-browned chicken thighs with fragrant, saffron-infused rice cooked alongside a medley of fresh vegetables and warm spices like cumin, coriander, and paprika. The addition of frozen peas and a sprinkling of fresh cilantro add pops of color and brightness, while lime wedges on the side provide a zesty finishing touch. Perfect for a hearty family dinner, this easy yet impressive recipe is a crowd-pleaser that's ready in under an hour. Whether you're seeking a flavorful weeknight meal or celebrating a special occasion, Arroz con Pollo is a delicious way to bring bold, satisfying flavors to your plate.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 1 large, chopped onion
• 1 chopped green bell pepper
• 2 medium, diced tomatoes
• 3 cloves minced garlic
• 4 cups chicken broth
• 2 cups long-grain rice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 pinch saffron threads
• 1 cup frozen peas
• 0.25 cup chopped cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 for serving lime wedges

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken thighs, skin side down, and sear for 5-7 minutes until the skin is golden brown. Turn and sear the other side for another 3-4 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the chopped onion and green bell pepper. Sauté until the onion is translucent, about 5 minutes.

Step 5

Stir in the diced tomatoes and minced garlic, cooking for another 2-3 minutes until the tomatoes start to break down.

Step 6

Add the rice to the skillet and stir to coat with the vegetables and oil. Cook for 2 minutes, allowing the rice to toast slightly.

Step 7

Pour in the chicken broth, and add the cumin, coriander, paprika, saffron threads, salt, and black pepper. Stir well to combine.

Step 8

Return the chicken thighs to the skillet, nestling them into the rice mixture. Bring to a simmer.

Step 9

Reduce the heat to low, cover the skillet, and cook for 20 minutes. Avoid lifting the lid during this time to ensure proper cooking of the rice.

Step 10

After 20 minutes, stir in the frozen peas, cover, and cook for an additional 5 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 11

Remove the skillet from the heat and let sit, covered, for 5 minutes to allow the flavors to meld.

Step 12

Sprinkle the chopped cilantro over the dish before serving.

Step 13

Serve the Arroz con Pollo with lime wedges on the side for added zest.

Nutrition Facts

Serving size	3240.6 grams (3240.6g)

Amount per serving	% Daily Value*
Calories	3094

Total Fat 151.90g	195%
Saturated Fat 36.70g	184%
Polyunsaturated Fat 2.70g
Cholesterol 729mg	243%
Sodium 7746mg	337%
Total Carbohydrate 193.40g	70%
Dietary Fiber 26.40g	94%
Total Sugars 35.00g
Protein 224.40g	449%

Vitamin D 63IU	315%
Calcium 456mg	35%
Iron 25mg	139%
Potassium 5091mg	108%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 29.5%

Carbs: 25.5%