Arroz Con Pollo
Arroz con pollo is a classic Latin American dish that translates to "rice with chicken." This flavorful one-pot meal is a staple in many households and is perfect for a comforting and satisfying dinner.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large skillet or Dutch oven, heat some oil over medium-high heat. Brown the chicken on both sides, then remove and set aside.
- In the same skillet, sauté the onion, bell pepper, and garlic until softened.
- Add the rice, diced tomatoes, chicken broth, oregano, and season with salt and pepper. Stir to combine.
- Place the browned chicken thighs on top of the rice mixture. Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Sprinkle with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Skillet or Dutch oven Cooking spoon Cutting board Knife
Tools
Cover for skillet or Dutch oven
Serving suggestions
Serve the arroz con pollo with a side of black beans and a simple green salad.
Tips & tricks
For extra flavor, you can add a squeeze of fresh lime juice over the arroz con pollo before serving.
Cost
$15