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Arroz Con Pollo

Cast-IronChickenDairy-FreeDinnerFallHeartyKid-FriendlyQuickRiceSpecial OccasionStove-TopWinter
Time :40 minutes
Yield :4 servings
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Succulent arroz con pollo baked in a skillet, garnished with fresh lemon slices and cilantro, perfect for a hearty, flavorful meal with tender chicken and colorful vegetables.

The Scoop

Chicken and rice understood that sometimes dinner just needs to be cozy, colorful, and seriously flavorful.
Juicy, golden chicken nestles into cumin-spiced rice with sweet bell peppers, garlic, tomato, and peas, all simmered together until every grain has soaked up the good stuff.
It’s the kind of one-pan dinner that makes comfort food look very well organized.
Hack it:
Switch the chicken: Use boneless thighs, chicken breast, or even shredded rotisserie chicken for a quicker version.
Add more veg: Stir in corn, diced zucchini, chopped spinach, or roasted red peppers.
Change the grain: Try brown rice, quinoa, or a mix of rice and cauliflower rice.
Give it a tomato boost: Add diced tomatoes or a little extra tomato paste for a richer base.
Leftovers:
Crispy rice skillet: Fry the leftovers in a hot pan until the rice gets golden and crunchy underneath.
Burrito filling: Roll into tortillas with cheese, beans, salsa, and sour cream.
Arroz bowls: Reheat and serve with fresh avocado, cilantro, lime, and a spoonful of salsa for an easy second-day dinner.

Ingredients

  • 2 pounds skin-on, bone-in chicken thighs and drumsticks
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 teaspoons olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper stemmed, de-seeded, and diced
  • 1 yellow bell pepper stemmed, de-seeded, and diced
  • 3 large garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne powder
  • 1 tablespoon tomato paste
  • 1 1/4 cups long-grain white rice, rinsed
  • 2 1/4 cups low-sodium chicken stock
  • 1 cup frozen peas
  • 1/4 cup fresh cilantro, chopped, plus more for garnishing
  • lemon wedges, optional, for serving

Directions

  • Season the chicken with kosher salt and black pepper.
  • Over medium-high heat, heat the olive oil in a large skillet.
  • Add the chicken to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes per side.
  • Place the chicken on a plate and set it aside.
  • Add the onions, red bell pepper, and yellow bell pepper to the skillet with 1/2 teaspoon of the kosher salt.
  • Saute the veggies, stirring frequently, until softened, about 6-8 minutes.
  • Add the garlic, cumin, garlic powder, cayenne, and tomato paste to the pan and stir to combine.
  • Cook until fragrant, about 1-2 minutes.
  • Stir in the rice and toast, stirring continuously for 15-30 seconds.
  • Roughly spread the rice mixture into an even layer with a spoon.
  • Place the chicken over the rice mixture and pour in the chicken stock.
  • Bring the liquid to a high simmer and cover with a lid.
  • Cook until the rice has absorbed the liquid and the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 22-25 minutes.
  • Uncover and place the frozen peas in an even layer in the skillet.
  • Remove the skillet from heat and cover.
  • Allow the mixture to sit for another 5 minutes.
  • Garnish with the chopped cilantro and lemon wedges and serve!
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