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Arroz Con Pollo

One-pot Latin chicken and rice cooked in a fragrant tomato-sofrito base with olives, capers, and sweet peppers. Every culture has a chicken-and-rice dish, and this is one of the best.

DinnerLatin AmericanMedium

20 min

Prep

45 min

Cook

1 hr 5 min

Total

Servings

Medium

Difficulty

Instructions

Season chicken thighs with salt, cumin, and oregano. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 5 minutes until golden. Flip and cook 3 minutes. Remove to a plate.

Add sofrito to the pot and cook 3 minutes. Stir in tomato sauce and saffron. Cook 2 minutes.

Add the rice and stir to coat in the sauce. Pour in chicken broth. Nestle the chicken pieces on top (skin-side up). Add olives and capers.

Tip: Don't stir after adding the chicken. Let the rice absorb the liquid undisturbed for the best texture.

Bring to a boil, then reduce to low. Cover tightly and cook for 25-30 minutes until rice is tender and liquid is absorbed.

Remove from heat. Let rest covered for 5 minutes. Garnish with roasted red peppers and cilantro.

Nutrition per Serving

520kcal

Calories

32g

Protein

52g

Carbs

18g

Fat

Fiber

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Arroz Con Pollo

Ingredients

Instructions

Nutrition per Serving

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