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Arroz con Pollo

Arroz con pollo is the perfect family dish. Featuring juicy tender chicken, flavorful saffron rice with hints of peppers and peas. Fresh squeezes of lime juice and finely chopped cilantro. All this flavor creates the perfect bite.
Print Recipe
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine Latin American, Spanish
Servings 6 servings

Ingredients
  

For the Chicken thighs:

  • 2 Tbsp Kosher Salt
  • 2 tsp Garlic powder
  • 1 tsp Cumin
  • 2 tsp Onion powder
  • 1 tsp Hungarian paprika
  • 2 tsp Fresh black pepper
  • 2 tsp Turmeric
  • 1 Tbsp Oregano powder
  • 1 tsp Chili powder
  • 1/3 tsp Adobo seasoning
  • 3/4 tsp Cayenne Pepper
  • 4 Tbsp Olive Oil
  • 8 Chicken thighs skinned and bone-in

For the rice:

  • 3 cups Long-grain rice
  • 1 cup Frozen organic peas
  • 1 Green bell pepper finely chopped
  • 1 Red bell pepper finely chopped
  • 2 Yellow onions finely diced
  • 2 Gloves of garlic finely chopped
  • 1 Juice of lime
  • handful Freshly chopped cilantro
  • handful Finely chopped oregano
  • pinch Kosher salt
  • pinch Fresh ground black pepper
  • 4-5 cups Chicken stock
  • 4 Tbsp Tomato paste *
  • 2 Tbsp Olive Oil
  • 3 Threads of saffron
  • 1-2 Chicken bouillon cubes optional

Instructions
 

For the Chicken Thighs:

  • In a bowl, mix together the kosher salt, garlic powder, cumin, onion powder, Hungarian paprika, black pepper, turmeric, oregano, chili powder, adobo seasoning, and cayenne pepper. (Aka spice mixture)
  • Place a pinch of black pepper and kosher salt onto all sides of the chicken thighs and rub in. Then season both sides of the chicken with the spice mixture.
  • In a large dutch oven over medium-high heat add 4 tablespoons of olive oil. Place the chicken thighs skinned down in batches. Once the skin is golden brown, flip the chicken and cook until the other side is golden brown.
  • Transfer the golden chicken thighs and juice of the dutch oven to another pot. Cover and continue to cook the chicken thighs on medium heat until done.

For the Rice:

  • Add 2 tablespoons of olive oil to the large dutch oven. Over medium heat add the yellow onions, green pepper, and red pepper. Cook for 4 minutes or until soft. Then add the tomato paste and garlic and cook for 1 minute with stirring.
  • Next add the long-grain rice and coat the rice with the tomato paste mixture. Then, add the chicken stock, saffron, chicken bouillon cubes. Along with a pinch of salt and pepper. Bring to a boil. Then reduce the heat to a simmer and allow to cook for 15 minutes.
  • After the 15 minutes add the peas and continue to cook the rice until all the chicken stock is absorb, approximately 10 minutes.
  • Remove the large dutch oven from the heat. Let it sit covered for 5-10 minutes. Using a fork fluffy up the rice. Then add the lime juice, oregano, and cilantro. Stir and serve with the chicken thighs

Notes

*If tomato paste is not available, 1-3 diced plum tomatoes could be used instead. 
Keyword arroz, chicken thighs, pollo