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Arroz Con Pollo recipe

Arroz Con Pollo

Arroz con pollo serves as an ideal solution for a weeknight dinner, offering the convenience of a one-pot meal without compromising on flavor. Remarkably satisfying, this dish often tempts even the most disciplined to sample the rice directly from the pan. An additional benefit: it reheats beautifully, making for equally delicious leftovers throughout the week.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 lb. bone-in skin-on chicken thighs and drumsticks
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 large yellow onion finely chopped
  • 2 bell peppers seeded and chopped
  • 4 cloves garlic minced
  • 2 Tbsp. tomato paste
  • 1 cup long-grain rice
  • 1 1/4 cups low-sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 1 bay leaf
  • Fresh cilantro for garnish

Method
 

  1. Prepare the Chicken
  2. Pat the chicken pieces dry with paper towels, then season generously with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne pepper. Rub this spice blend evenly over the chicken.
  3. Sear the Chicken
  4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until each side develops a golden-brown crust, approximately 5 minutes per side. Remove the chicken and set aside on a plate.
  5. Sauté the Aromatics
  6. In the same skillet, reduce the heat to medium. Cook the onion and bell peppers, stirring occasionally, until softened, about 7 minutes. Add the garlic and continue cooking for 1 minute until fragrant, then incorporate the tomato paste, stirring to combine.
  7. Cook the Rice
  8. Add the rice to the skillet, stirring to coat it thoroughly with the aromatics, and toast lightly for 3 minutes. Pour in the chicken broth, diced tomatoes, bay leaf, and 1/2 teaspoon of kosher salt, scraping the bottom of the pan to release any browned bits. Return the chicken to the skillet, reduce the heat, cover, and simmer. Stir occasionally to prevent sticking, adding additional broth or water if necessary, until the chicken is fully cooked and the rice is tender, about 30 minutes.

Notes

Discard the bay leaf. Taste and adjust seasoning with additional salt if needed. Garnish with fresh cilantro before serving.