Arroz con Pollo
Our most popular protein at home is chicken 🐓! I have so many different amazing recipes and sometimes it’s hard to pick which delicious one to make. I think of Chicken Tikka Masala, 3 Cheese Chicken Parmesan, Chicken with Creamy Mushroom Garlic Sauce, North African Chicken Thighs, Cola Chicken, etc.
When you visit the site, there’s a wide variety of ethnic recipes to choose from; French (what a surprise!), Asian, German, North American, Indian, African, Spanish, Mexican, and so on. Last spring while working on it, I was shocked 😮 that I never posted any of my Puerto Rican recipes… well, let’s rectify that!
This cuisine is so flavorful! There’s Pan de Mallorca (sweet bread) 🍞, satisfying Tripleta or Jibarito sandwich, the famous slow roasted pork called Pernil, Coquito which is the “boozy” cousin of our traditional Eggnog, Sofrito that is a flavoring base for many of its dishes, the comforting stew Sancocho, Pastel which remind me of Tamales, its sweet treat Quesitos, just to name a few…
Another one that David and I love 💖 is Arroz Con Pollo! This one-pot dish is absolutely amazing! With chicken thighs, vegetables, a gorgeous blend of spices along with rice, this is a fabulous comfort food to make anytime!
After marinating the chicken with dry rub and some oil for 1 hour 🕐, the recipe goes pretty quick so it’s important that your “mise en place” is done which translates to cut, press (garlic) and measure all your ingredients so they’re ready to go. Actually, this is a good habit to have when cooking so there’s no panic attack 😨 in the kitchen and everything goes smoothly…
Arroz con Pollo has different variants and I’m sure my version differs from others but rest assured that this dish is packed with deliciousness 😋! One ingredient that is sooo Perto Rican that I don’t use is olives. I never had the desire to add any but go ahead if you want to… recipes are adjustable so play with them!
Arroz con Pollo is a mouthwatering dish that fits perfectly for the coldest months of the year! It’s a great budget-friendly 💰 recipe that everyone in your family will enjoy. Another plus about it is it’s a one-pot meal which means no pile of dishes to do after dinner… SCORE! This is one of our favorites and I’m positive it will become yours as well…
Bon Appétit! 🍽
Check out these other tasty chicken recipes… 😀
– Orzo with Chicken & Asiago
– Thai Chicken Curry
– Indian Butter Chicken
– Chicken Ham Sausage Jambalaya
– Chicken Vesuvio
– Asian Peanut Chicken Curry
– Chicken Paprikash
and for even more poultry recipes 🦃🐓, click on this link… Recipe Category • Poultry
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Arroz con Pollo
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Ingredients
DRY RUB
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1 tsp. ground cumin
- 1 tsp. dried thyme leaves
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. ground Himalayan pink salt
- 1 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion owder
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper, or more to taste
- 1 tbsp. olive oil, or as needed tips & tricks
RICE
- 1 1/2 tbsp. olive oil tips & tricks
- 3/4 cup white onions, diced
- 3/4 cup red peppers, diced
- 1 large jalapeño pepper, seeded, ribs removed and finely diced
- 4 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 1/2 tsp. raw sugar
- 1/4 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground Himalayan pink salt
- 1/4 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 cup long grain white rice such as basmati, rinsed and drained
- 2 cups low-sodium chicken broth
- 3/4 cup frozen peas
- 2 tbsp. chopped cilantro, for garnish tips & tricks
Directions
DRY RUB
- In a small bowl, combine cumin, dried thyme, dried oregano, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder and cayenne pepper; whisk to combine and set aside.
- In a mixing bowl, add thighs and drizzle oil enough to coat. Adding a little at a time, sprinkle on dry rub and toss well before adding a little more.
- When the spice mixture is on, cover and transfer to the fridge to chill, about 1 hour.
RICE
- In a large skillet over medium-high heat, add oil and when hot, add chicken – work in batches if needed. Cook until brown on both sides, about 6 to 8 minutes.
- Transfer to a plate while working with the remaining ones; set aside. Keep about 2 tbsp. fat in skillet and discard the rest.
- Reduce the heat to medium and add onions, red peppers and jalapeño peppers. Sauté for 3 minutes, scraping the bottom of the skillet to dislodge any brown bits.
- Add garlic and sauté for 1 minute. Add tomato paste and stir to coat.
- Add raw sugar, cumin, oregano leaves, turmeric, sea salt, and pepper; stir well.
- Add rice and stir constantly until fragrant and has absorbed all the fat from skillet, about 2 minutes.
- Add chicken broth, stir, increase heat and bring to a boil.
- Stir in peas and return chicken thighs including any accumulated juices.
- Cover, reduce heat to medium-low and cook for 20 to 25 minutes or until the liquid is absorbed.
- Sprinkle on chopped cilantro and serve immediately.
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