Easy Arroz Con Pollo

Transform your weeknight dinner routine with this **Easy Arroz Con Pollo**, a comforting one-pot meal bursting with bold flavors. Juicy **bone-in, skin-on chicken thighs** are seared to golden perfection, then simmered with aromatic **onions, garlic, and green bell peppers**, along with tender short-grain rice. Infused with **tomato sauce, chicken broth**, and classic Latin spices like **cumin, paprika, and oregano**, this dish offers an irresistible blend of savory and smoky flavors. A finishing touch of **frozen peas** and optional fresh cilantro adds vibrant color and freshness to this crowd-pleasing recipe. Ready in just under an hour, this wholesome dish is perfect for busy weeknights or casual family dinners. Serve it straight from the skillet for a delicious and hassle-free meal that will transport your taste buds to the heart of Latin America.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 2 cups short-grain rice (such as Arborio)
• 4 cups chicken broth
• 1 cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 cup frozen peas
• 0.25 cup chopped fresh cilantro (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for about 5 minutes until golden brown. Flip and cook the other side for 3 more minutes. Remove the chicken and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the chopped onion and diced green bell pepper. Cook for about 4 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Step 6

Stir in the rice, coating it well in the oil and aromatics. Cook for about 2 minutes to lightly toast the rice, stirring frequently.

Step 7

Add the chicken broth, tomato sauce, cumin, paprika, oregano, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and bring the mixture to a simmer.

Step 8

Return the chicken thighs to the skillet, nestling them into the rice mixture skin-side up. Cover the skillet with a lid and reduce the heat to low.

Step 9

Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).

Step 10

Add the frozen peas during the last 5 minutes of cooking time and stir gently to incorporate.

Step 11

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

Step 12

Garnish with chopped fresh cilantro before serving, if desired. Enjoy your easy Arroz Con Pollo!

Nutrition Facts

Serving size	2736.4 grams (2736.4g)

Amount per serving	% Daily Value*
Calories	3139

Total Fat 185.90g	238%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 2.70g
Cholesterol 729mg	243%
Sodium 5351mg	233%
Total Carbohydrate 164.60g	60%
Dietary Fiber 16.30g	58%
Total Sugars 19.40g
Protein 197.90g	396%

Vitamin D 0IU	0%
Calcium 366mg	28%
Iron 18mg	101%
Potassium 3951mg	84%

*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: 53.6%

Protein: 25.3%

Carbs: 21.1%