Name: Arroz con Pollo (Chicken and Rice)
Total time: 60 min
Yield: 6
Ingredients: 1.2 kg chicken thighs; to taste salt, pepper, and cumin; 3 tbsp oil; 1 onion; 1 green bell pepper; 4 cloves garlic; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp saffron or achiote powder; 2 cups long-grain rice; 4 cups chicken stock; 1 cup frozen peas; 1/4 cup pimento-stuffed olives

Arroz con Pollo (Chicken and Rice)

One-pot chicken and rice cooked together in a savory sofrito broth.

Prep

15 min

Cook

45 min

Total

60 min

Active

25 min

Serves

Difficulty

Easy

Cuisine

caribbean

Servings6

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Steps

Season the chicken with salt, pepper, and cumin. Brown it in the oil in a large pot, skin-side down first, about 5 minutes per side. Remove and set aside.
In the same pot, cook the onion and bell pepper for 5 minutes, then add the garlic, tomato paste, cumin, paprika, and saffron. Cook 1 minute.
Stir in the rice, coating it in the oil and spices for 1 minute.
Add the stock and nestle the chicken back into the pot.
Bring to a boil, then cover and simmer on low for 20-25 minutes until the rice is tender and the chicken is cooked through.
Stir in the peas and olives, cover, and let sit off heat for 5 minutes before serving.

Food safety Cook chicken to at least 74°C (165°F) internal temperature.