Teresa's Recipes
Arroz Con Pollo
Arroz con Pollo is a vibrant and comforting dish that embodies the essence of Latin American cuisine. This one-pot meal features tender, succulent chicken thighs simmered with aromatic spices, fluffy rice, and colorful vegetables. The combination of turmeric, cumin, and paprika not only adds a delightful warmth and depth of flavor but also a beautiful golden hue to the dish. Traditionally enjoyed during family gatherings and celebrations, Arroz con Pollo brings people together around the table, sharing stories and creating memories.
Ingredients
- 4, skin-on and bone-in Chicken thighs
- to taste Salt
- to taste Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Turmeric
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 1, diced Green bell pepper
- 1, diced Red bell pepper
- 1, diced Tomato
- 1 cup Frozen peas
- 1 1/2 cups Long-grain white rice
- 3 cups Chicken broth
- for garnish Fresh cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 550
- Fat: 25g
- Carbs: 45g
- Protein: 35g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Season the chicken thighs generously with salt, black pepper, paprika, cumin, and turmeric, ensuring they are evenly coated.
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, green bell pepper, and red bell pepper. Cook until the vegetables are softened, approximately 5 minutes.
- Stir in the diced tomato and frozen peas, cooking for an additional 2 minutes to combine the flavors.
- Add the long-grain white rice to the skillet, stirring for about 1 minute to coat the rice with the vegetable mixture.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Return the browned chicken thighs to the skillet, nestling them into the rice mixture. Cover and cook for an additional 10 minutes, or until the chicken is cooked through.
- Once cooked, garnish with freshly chopped cilantro and serve with lime wedges on the side.
Tips
- For added flavor, marinate the chicken thighs in the spice mixture for a few hours or overnight.
- Feel free to substitute the chicken thighs with bone-in chicken breasts for a leaner option.
- You can add other vegetables such as carrots or corn for extra nutrition and flavor.