Arroz con Pollo
Arroz con Pollo is a comforting and flavorful dish that combines tender chicken, fluffy rice, and vibrant vegetables in a rich, aromatic broth. This classic recipe is perfect for family gatherings or busy weeknights, delivering a delightful explosion of flavors with every bite. Whether you’re reminiscing about childhood meals or creating new memories around the dinner table, this dish is sure to impress. Customize it with your favorite vegetables and enjoy a hearty meal that brings everyone together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Latin
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 cup bell peppers, chopped (any color)
- 2 cups low-sodium chicken broth
- 2 tsp cumin
- 2 tsp paprika
- Pinch of saffron (optional)
- 1 cup frozen peas
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika. Let marinate while prepping other ingredients.
- In a large skillet over medium heat, heat olive oil and sauté the onions until translucent.
- Add the marinated chicken thighs to the skillet and cook until golden brown on both sides (about 5-7 minutes per side).
- Stir in the rice, chopped bell peppers, and minced garlic; cook until fragrant.
- Pour in the chicken broth (and saffron if using). Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes or until rice absorbs all liquid.
- During the last 5 minutes of cooking, add frozen peas. Remove from heat and let sit covered for an additional 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg