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Arroz con Pollo
Chicken and rice cooked together in a savory tomato sofrito until the rice drinks up all the flavor. A one pot Latin classic.
The whole recipe in 60 seconds
Arroz con Pollo, in 5 ideas
- Bone in thighs stay juicy through the long simmer and flavor the rice
- Turmeric gives the golden color without expensive saffron
- The socarrat, the crispy rice on the bottom, is the cook's prize
- Every Latin country has its own version of this beloved dish
- One pot means minimal cleanup for maximum flavor
What you need
Ingredients
- 6 chicken thighs, bone in
- 2 cups long grain rice
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 3 cups chicken stock
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp turmeric
- 1 cup frozen peas
- 3 tbsp oil
How to make it
Directions
- Season the chicken with salt, pepper, and cumin. Brown in oil on both sides. Remove.
- Saute onion, pepper, and garlic in the same pot until soft.
- Stir in rice and toast 2 minutes.
- Add tomatoes, stock, oregano, and turmeric. Bring to a boil.
- Nestle the chicken back in, cover, and cook on low 30 minutes.
- Stir in peas, rest 5 minutes, and serve.
Money saver. Chicken thighs are the best value cut for braised dishes; they cost half what breasts do and taste better.