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.
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
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large pot, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
- In the same pot, sauté the onion, bell pepper, and garlic until softened.
- Add the rice to the pot and stir to coat with the vegetable mixture.
- Pour in the chicken broth and crushed tomatoes. Add the oregano and season with salt and pepper.
- 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.
- If using, add the green peas and olives in the last 5 minutes of cooking.
- 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