Print

Arroz Con Pollo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, one‑pot Latin American dish with seasoned chicken, rice, vegetables, and saffron‑ginger flavor—vibrant, savory, and ready in under an hour.

Ingredients

Scale
  • 2 tbsp olive oil
  • 4 bone‑in chicken thighs (or breasts)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt & pepper, to taste
  • 1 small onion, diced
  • 1 bell pepper, diced (red or green)
  • 2 cloves garlic, minced
  • 1 ½ cups long‑grain rice (rinse until water runs clear)
  • 2 cups chicken broth
  • 1 (14‑oz) can diced tomatoes, undrained
  • ½ tsp saffron threads or ¼ tsp turmeric (for color)
  • 1 cup frozen peas or mixed vegetables
  • 2 tbsp fresh cilantro or parsley, chopped
  • Optional: ½ cup pimento‑studded green olives

Instructions

  1. Season chicken with cumin, oregano, salt, and pepper.
  2. Heat oil in a large skillet or Dutch oven over medium‑high heat. Brown chicken 4–5 minutes per side; remove and set aside.
  3. Add onion and bell pepper; sauté 3–4 minutes until softened. Add garlic and cook another minute.
  4. Stir in rice, cooking 1–2 minutes to lightly toast.
  5. Add broth, diced tomatoes, saffron (or turmeric), and olives if using. Stir and bring to a simmer.
  6. Nestle chicken pieces into the rice. Cover, reduce heat to low, and simmer 20–25 minutes until rice is tender and liquid absorbed.
  7. Remove chicken, stir in peas, reseason if needed, and cook 2–3 minutes until peas are heated.
  8. Return chicken to top, garnish with cilantro/parsley, cover briefly off heat, then serve.

Notes

  • Use bone‑in chicken for richer flavor; substitute with boneless thighs to save time.
  • Feel free to add chopped carrots or frozen corn along with peas.
  • Adjust seasoning and broth amount depending on rice type.
  • Leftovers reheat well; add a splash of broth when reheating to keep rice moist.

Nutrition

Find it online: https://ukfinda.com/arroz-con-pollo/