Description
Indulge in the comforting warmth of arroz con pollo, a vibrant one-pot dish that seamlessly combines tender chicken, golden rice, and colorful vegetables. This classic recipe fills your kitchen with delightful aromas, making it perfect for family gatherings or casual dinners. With its rich flavors and beautiful presentation, arroz con pollo is sure to become a beloved staple in your home.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 2 cups low-sodium chicken broth
- 1/4 tsp saffron or 1 tsp turmeric
- 1 can (14.5 oz) peeled tomatoes, drained and chopped
- 1/4 cup chopped cilantro or parsley (for garnish)
- Juice of 1 lemon
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic and diced bell peppers to the pot; cook until softened.
- Nestle chicken thighs into the pot and brown each side for 5-7 minutes.
- Stir in rice and saffron/turmeric until well coated.
- Pour in chicken broth and tomatoes; bring to a boil, then reduce heat to low and cover tightly for 20-25 minutes.
- Remove from heat, let rest covered for 5 minutes, fluff with a fork, drizzle lemon juice on top, and garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Latin
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg