Arroz con Pollo
This Arroz con Pollo has a delightful combination of ingredients. Colorful and tasty, this one-pot dish is a great meal to make anytime.
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.