Arroz con Pollo
Arroz con Pollo is an amazing one-pot meal that tastes amazing. This chicken & rice dinner is so easy to make! Gather the family, and eat up!
Servings 6
Calories 671kcal
Ingredients
- 6 bone-in skin-on chicken thighs
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion finely diced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 cloves garlic finely minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1¾ cups rice
- ½ cup wine use extra stock if you prefer
- 3 cups chicken stock
- 2 bay leaves
- ½ teaspoons smoked paprika
- pinch saffron threads
- 1 cup peas if frozen no need to thaw
OPTIONAL
- 1 cup roasted red peppers sliced sliced
Instructions
- Heat a Dutch oven with 1 tablespoon of the 2 tablespoons olive oil over medium-high heat.
- Season the chicken with salt and pepper. Add as much 6 bone-in skin-on chicken thighs as will fit in the pan without crowding – cook until the chicken it is golden brown on the bottom, 3-4 minutes. Turn the chicken over and cook until the other side is browned, 3-4 minutes longer; the chicken will still be pink inside.
- Transfer the chicken to a large plate. Repeat until all of the chicken is browned.
- Pour off all but 1 tbsp of oil, and melt the 1 tablespoon butter in the skillet over medium heat.
- Add the 1 onion and ½ red bell pepperand ½ green bell pepper and cook until the vegetables start to become tender, 3-4 minutes.
- Add the 2 cloves garlic finely minced, 1 teaspoon cumin, and 1 teaspoon oregano, then cook while stirring for about 1 minute.
- Add the 1¾ cups rice and stir well to allow the oil to coat each grain, then add the ½ cup wine (if using) and allow to deglaze.
- Add the 2 bay leaves, 3 cups chicken stock, ½ teaspoons smoked paprika and pinch saffron threads. Bring to a boil.
- Add chicken to top of rice and juices. Reduce heat, cover, and simmer until chicken is cooked, rice is tender and most of the liquid has been absorbed (25-30mins)
- Sprinkle the 1 cup peas and 1 cup roasted red peppers sliced over the top.
- Cover and cook until heated through.
- Remove bay leaves and serve.
Nutrition
Calories: 671kcal | Carbohydrates: 56g | Protein: 32g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 627mg | Potassium: 668mg | Fiber: 3g | Sugar: 5g | Vitamin A: 907IU | Vitamin C: 43mg | Calcium: 58mg | Iron: 3mg
