Arroz con Pollo (Cuban Style Rice with Chicken)
Complex flavors using simple ingredient; this dish is a one-pot wonder of rice and chicken simmered in a rich, well-seasoned tomato-kissed broth that is perfect for a weeknight meal or lazy weekend.
Servings: 6
Calories: 487kcal
Ingredients
- 1 lb chicken thighs bone in, skin on (seasoned with salt and pepper on both sides)
- 2 tbsp extra light olive oil
- 1/3 cup onion minced
- 3 cloves garlic minced
- 1/3 cup bell peppers red or green, chopped
- 1/3 cup carrots diced
- 2 cups brown rice
- 3 cups chicken bone broth or broth or stock
- 1 cup tomato sauce plain
- 2-3 bay leaves
- 1 tsp fine thyme leaves only
- 1¼ tsp Dried Oregano
- 1¼ tsp ground cumin
- 1 tsp Himalayan salt
- 1/2 tsp ground black pepper
- 1/4 tsp white pepper
- 1/4 tsp turmeric powder
- 1/2 cup green peas (fresh or frozen)
To Garnish: Pimento-Stuffed Green Olives (whole or sliced), Parsley or Cilantro, Lime or Lemon Wedges.
Instructions
- Preheat oven to 350°F.
- Prep Chicken: Rinse, pat dry, and season your chicken thighs with salt and pepper on both sides.
- Partially Cook Chicken: In a deep, oven-safe pot with a lid, add oil on med-high heat, once hot, place chicken thighs skin side down and cook for 4 minutes before flipping and cooking for another 4 minutes. Remove from the pot and set aside.
- Make your Sofrito Base: In the same pot, add the onion, garlic, diced bell pepper and carrots. Cook for 1-2 minutes until fragrant. before adding in the rice and tossing to evenly coat in the oil and herbs.
- Add in Rice, Broth, Tomato and Herbs and Spices: To your sofrito, add your uncooked rice and toss it to evenly coat each grain in your sofrito as you let it lightly toast for a minute. Next, add in your chicken broth, tomato sauce, and all other spices (salt, peppers, oregano, cumin, bay leaves, turmeric powder) and stir to combine everything.
- Boil: Bring your pot a full boil and then add back your chicken thighs to the pot.
- Bake: Cover your pot with a lid and place into your preheated oven for 45-55 minutes.(See notes for stove top directions.)
- Test and Finish: Check to ensure that rice is tender and that all liquid has been absorbed. Remove and discard the bay leaves before adding in the frozen peas and gently fluffing your rice. Adjust your seasoning to taste and serve your rice garnished with anything from fresh parsley or cilantro to lime or lemon wedges.
Notes
- (Step 7) Stovetop Directions: Cover your pot and simmer on low heat for 45-55 minutes checking it at the 40 minute mark to see if your rice is tender. Do not stir or disturb the rice as it cooks.
- If using the stovetop method be sure to keep your pot at a low simmer so that you don't burn the rice on the bottom or that your liquid doesn't evaporate too quickly.
- Using red bell peppers adds a great pop of color to your dish!
- I've used chicken thighs but you can use any cut of chicken you prefer from legs to breast to wings.
- Once cooked, you can remove the chicken pieces before adding in your peas and fluffing your rice.