Arroz con pollo Recipe

Latin American · Main course · 55 min total

A classic Latin American one-pot chicken and rice dish, infused with saffron and bell peppers, perfect for a hearty family dinner.

Ingredients

• 2 lbs bone-in, skinless chicken thighs
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp saffron threads, crushed
• 4 cups chicken broth
• 1 cup frozen peas
• 1/2 cup pitted green olives
• Salt and pepper to taste

Instructions

1. Season chicken thighs with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in rice, cumin, oregano, and saffron; cook for 2 minutes, stirring constantly.
4. Pour in chicken broth and bring to a boil. Return chicken to pot, nestling into the rice. Reduce heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, scatter peas and olives over the rice without stirring. Cover and cook another 10 minutes, until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork and serve.

Tips

• For extra flavor, use achiote oil instead of vegetable oil.
• Leftovers can be stored in the refrigerator for up to 3 days.
• To reheat, add a splash of broth and microwave or warm in a skillet.

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