Rice
Arroz con Pollo
Bone-in chicken thighs simmered with rice, tomato, peppers and cumin in one golden pot.
- Prep
- 15 mins
- Cook
- 55 mins
- Total
- 1 hr 10 mins
- Serves
- 6
- Level
- Easy
Chicken thighs brown first, then everything simmers together so the rice picks up the savory juices. Browning the thighs well gives the pot a rich base. Check the chicken for doneness before serving; thighs are best when tender and well past the minimum temperature.
Ingredients
Serves 6
Directions
- Pat the chicken dry and season with 1 teaspoon salt and the pepper. Heat the oil in a wide Dutch oven over medium-high heat.
- Brown the chicken skin side down 6 to 7 minutes, flip, and brown 3 minutes more. Move to a plate.
- Pour off all but 2 tablespoons of fat. Cook the onion and bell pepper 5 minutes. Add the garlic, cumin, oregano, paprika and turmeric for 1 minute.
- Stir in the tomato sauce and rice and cook 1 minute. Add the broth and remaining 1/2 teaspoon salt and bring to a boil.
- Nestle the chicken skin side up into the rice. Reduce the heat to low, cover, and cook 25 minutes.
- Check that the chicken reaches 165°F (74°C) and the rice is tender. Scatter the peas and olives on top, cover, and let stand 10 minutes.
- Fluff the rice gently and serve.
Tips and make-ahead notes
- Remove the skin before serving if you prefer.
- Boneless thighs also work; reduce the covered time to 20 minutes.
- Keeps 3 days refrigerated; reheat covered with a splash of water.
Nutrition per serving
- Calories
- 640
- Carbohydrates
- 60g
- Protein
- 36g
- Fat
- 28g
- Fiber
- 3g
- Sodium
- 1100mg
Estimated. Values change with brands, portion sizes and substitutions.
