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Arroz Con Pollo

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds chicken pieces drumsticks and thighs
  • 2 teaspoons salt divided
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 cups long-grain white rice
  • 1 can 14.5 oz diced tomatoes
  • 3 cups chicken broth
  • 1/2 teaspoon saffron threads or 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup frozen peas
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Season chicken pieces with 1 teaspoon salt and black pepper on all sides.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat, then brown the chicken pieces on all sides, about 4-5 minutes per side. Remove chicken and set aside.
  3. In the same skillet, add onion and bell pepper, cooking for 5 minutes until softened, then add garlic and cook for 1 minute more.
  4. Stir in the rice, diced tomatoes with their juices, chicken broth, saffron, cumin, paprika, and remaining 1 teaspoon salt, mixing well to combine.
  5. Nestle the browned chicken pieces into the rice mixture, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
  6. Stir in frozen peas, cover, and let sit for 5 minutes, then garnish with fresh cilantro before serving.