Description
Arroz con Pollo is a classic Latin American one-pot dish featuring tender, spiced chicken thighs cooked with fragrant jasmine rice, colorful bell peppers, and a blend of savory spices. This comforting and flavorful meal is perfect for a hearty family dinner and garnished with fresh cilantro and lime juice for a bright finish.
Ingredients
For the Chicken
- 3 tablespoons olive oil, divided
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon freshly cracked black pepper
For the Rice
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 yellow onion, finely diced
- 1 jalapeno, finely diced
- 6 cloves garlic, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon Mexican oregano
- 1 cup tomato sauce or crushed tomatoes
- 1.5 cups water or stock
- 1 cup jasmine rice
- 1 cup frozen peas (optional)
- Fresh cilantro and lime juice, for garnish
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: Combine 1 tablespoon of olive oil with the kosher salt, cumin, paprika, granulated garlic, chili powder, cayenne pepper, onion powder, and black pepper in a bowl. Stir the mixture to combine well, then coat the chicken thighs thoroughly with this spice and oil mix to ensure every piece is evenly seasoned.
- Sear the Chicken: Heat the remaining 2 tablespoons of olive oil in a large Dutch Oven over medium-high heat until shimmering. Add the chicken thighs in batches, searing 4 pieces at a time. Season them with additional salt and pepper as they go into the pan. Cook each side for 4-5 minutes until they develop a nice brown sear, being careful not to overcrowd the pan to avoid steaming the chicken. Remove each batch and set aside on a plate.
- Sauté Vegetables and Toast Rice: In the same Dutch Oven, add a little more olive oil if needed. Sauté the diced red and yellow bell peppers, yellow onion, and jalapeño for about 5 minutes until they soften. Stir in the minced garlic, jasmine rice, ground coriander, ground cumin, and Mexican oregano. Cook for about 30 seconds, stirring constantly until the garlic becomes fragrant and the rice starts to toast slightly.
- Add Liquids and Cook Rice: Pour in the tomato sauce and water or stock, stirring to combine everything well. Bring the mixture to a simmer, then nestle the seared chicken thighs on top of the rice, adding frozen peas if using. Reduce the heat to low, cover the Dutch Oven, and let cook gently for 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
- Finish Cooking: Check the rice after 20-25 minutes; if it is still slightly firm (al dente), add a splash more water and continue cooking, covered, for an additional 3-5 minutes until fully tender.
- Serve and Garnish: Once cooked, serve the arroz con pollo immediately. Garnish generously with fresh cilantro and a squeeze of lime juice for a burst of fresh flavor.
Notes
- For extra flavor, use chicken stock instead of water.
- Feel free to substitute chicken thighs with chicken breasts but adjust cooking time to prevent drying out.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Do not overcrowd the pan while searing the chicken to ensure a crisp, flavorful crust.
- If you prefer spicier, increase the cayenne pepper or add more jalapeño.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
