Arroz Con Pollo (Print version)
Tender browned chicken simmered with seasoned rice, peppers, peas, and olives for a cozy one-pot Arroz Con Pollo.
# Ingredients:
For the chicken
01 -
2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs, about 6 pieces
02 -
1 1/2 teaspoons kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon dried oregano
07 -
2 tablespoons olive oil
For the rice
08 -
1 small yellow onion, finely chopped
09 -
1 red bell pepper, diced
10 -
1 green bell pepper, diced
11 -
4 cloves garlic, minced
12 -
2 tablespoons tomato paste
13 -
1/2 cup (120 ml) tomato sauce
14 -
1 1/2 cups (285 g) long-grain white rice, rinsed and drained
15 -
2 3/4 cups (650 ml) low-sodium gluten-free chicken broth
16 -
1/2 teaspoon ground turmeric, or a small pinch of saffron
17 -
1 bay leaf
18 -
1/2 cup (70 g) frozen peas
19 -
1/3 cup (45 g) sliced pimiento-stuffed green olives
20 -
1/4 cup (35 g) sliced roasted red peppers or pimientos
21 -
2 tablespoons chopped fresh cilantro or parsley
22 -
Lime wedges, for serving
# Instructions:
01 -
Pat the chicken very dry. Season all over with 1 teaspoon salt, pepper, cumin, smoked paprika, and oregano.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken skin-side down for 5-6 minutes, then turn and brown the second side for 3 minutes. Transfer to a plate.
03 -
Lower the heat to medium. Add onion and both bell peppers to the pot and cook for 5-6 minutes until softened. Stir in garlic, tomato paste, and tomato sauce and cook for 1-2 minutes more.
04 -
Add the rinsed rice, turmeric, bay leaf, and remaining 1/2 teaspoon salt. Stir for 1 minute until the grains look glossy and coated.
05 -
Pour in the chicken broth and scrape the bottom of the pot. Nestle the chicken on top, skin-side up. Bring to a simmer, cover tightly, reduce heat to low, and cook for 22-25 minutes.
06 -
Check that the rice is tender and the chicken reaches 165 F in the thickest part. Scatter peas, olives, and pimientos over the top, cover again, and rest off the heat for 10 minutes.
07 -
Remove the bay leaf. Fluff the rice gently around the chicken, sprinkle with cilantro or parsley, and serve with lime wedges.
# Good to know:
01 -
Best made in a heavy pot with a tight-fitting lid.
02 -
Rest the rice for 10 minutes before serving for the best texture.
03 -
Use gluten-free broth if serving gluten-free guests.