Arroz con Pollo
A comforting one-pot Mexican dish featuring tender chicken and flavorful rice, perfect for a hearty family meal.
20 min
Prep
45 min
Cook
4
Serves
610
Calories
Macros · per serving
32g protein
68g carbs
24g fat
Ingredients
For 4 servings
- 4 chicken thighs
- 2 tablespoon olive oil
- 1 white onion
- 1 bell pepper
- 3 clove garlic cloves
- 1.5 cup long-grain white rice
- 3.5 cup chicken broth
- 2 tablespoon tomato paste
- 1 15-ounce can canned diced tomatoes
- 1 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime
- 0.25 cup fresh cilantro
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper and brown them on both sides, about 5 minutes per side. Remove and set aside.
- 2
In the same pot, add the remaining tablespoon of olive oil. Sauté chopped onion and bell pepper until soft, about 5 minutes. Add minced garlic and cook for another minute.
- 3
Stir in the rice, allowing it to toast slightly for 2 minutes. Then add cumin, oregano, paprika, and tomato paste, stirring to coat the rice.
- 4
Pour in the chicken broth, canned diced tomatoes, and bring to a simmer. Return the chicken thighs to the pot, nestling them into the rice. Cover and reduce heat to low.
- 5
Cook for 25 minutes or until the rice is tender and the chicken is cooked through. If needed, add a bit more broth or water to prevent sticking.
- 6
Stir in the peas and cook for an additional 5 minutes.
- 7
Remove from heat, squeeze lime juice over the dish, and garnish with chopped fresh cilantro before serving.
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