Chicken Rice (arroz Con Pollo)

Arroz con Pollo is a classic Venezuelan dish that combines tender chicken and flavorful rice in a delicious one-pot meal. This recipe is perfect for a comforting and satisfying dinner.

Chicken Rice (arroz Con Pollo)

Ingredients

  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 cup long-grain white rice
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup crushed tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 1/4 cup green peas (optional)
  • 1/4 cup pimento-stuffed olives (optional)

Instructions

  1. Season the chicken thighs with salt, pepper, cumin, and paprika.
  2. In a large pot, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
  3. In the same pot, sauté the onion, bell pepper, and garlic until softened.
  4. Add the rice to the pot and stir to coat with the vegetable mixture.
  5. Pour in the chicken broth and crushed tomatoes. Add the oregano and season with salt and pepper.
  6. Return the chicken thighs to the pot, nestling them into the rice mixture. Bring to a simmer, then cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  7. If using, add the green peas and olives in the last 5 minutes of cooking.
  8. Once done, let the arroz con pollo rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
25g
Fat
8g

Supplies

Large Pot Cooking Spoon Cutting Board Knife Measuring Cups and Spoons

Tools

Chef's Knife Measuring Cups and Spoons Cooking Spoon

Serving suggestions

Serve the arroz con pollo with a side of avocado slices and a sprinkle of fresh cilantro.

Tips & tricks

For extra flavor, you can marinate the chicken thighs in a mixture of lime juice, garlic, and cumin for 30 minutes before cooking.

Cost

$15