One-Pot Arroz con Pollo (Chicken and Rice)
Easy, delicious and feeds a crowd, this One-Pot Arroz con Pollo is loaded with juicy chicken, perfectly cooked rice and aromatics. It’s hearty and balanced enough to be served on its own, but also goes great with a side of sautéed mixed vegetables. It may not be Paleo or Whole30, but this dish definitely sits on the healthy side of the comfort food spectrum.
Ingredients
- 1 tsp1 tsp1 tsp Kosher Salt
- 1/2 tsp1/2 tsp1/2 tsp Onion Powder
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- 1/2 tsp1/2 tsp1/2 tsp Paprika
- 1/2 tsp1/2 tsp1/2 tsp Ground Cumin
- 3/4 tsp3/4 tsp3/4 tsp Turmeric Powder
- 1/4 tsp1/4 tsp1/4 tsp Ground Fresh Black Peppercorns
- 4 Tbsp4 Tbsp4 Tbsp Avocado Oil
- 444 skin on Chicken Thigh, bone-in (substitute drumsticks or breast)
- 111 Red Bell Pepper, medium, diced
- 111 White Onion, small, diced
- 3 cloves3 cloves3 cloves Garlic, finely chopped
- 2 cups2 cups2 cups Parboiled Rice
- 3 cups3 cups3 cups Chicken Broth, homemade or Kettle & Fire
- 1 cup1 cup1 cup Frozen Peas
- 1 cup1 cup1 cup Stuffed Manzanilla Olives
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl, combine the salt, onion powder, garlic powder, paprika, cumin, ¼ teaspoon turmeric, black pepper and 2 tablespoons avocado oil. Mix well to combine. Add the chicken thighs and toss to coat in the marinade. Cover and refrigerate 1 hour to overnight.
- Preheat a sauté pan or Dutch oven over medium heat. Add 2 tablespoons avocado oil and heat until shimmering. Add the chicken thighs, skin-side down, and cook, undisturbed until golden brown, around 8 minutes. Flip and cook the other side until golden brown and the thickest part of the chicken registers around 160F, around 4 more minutes. Transfer the chicken to a plate and set aside.
- Discard all but 2 tablespoons of rendered fat in the pan. Add the bell pepper and onion and season with a pinch of salt. Cook, stirring occasionally, until the onions are translucent, around 5 minutes. Add the garlic and cook, stirring, 60 seconds. Add the turmeric and cook, stirring, 60 seconds. Add the rice and cook, stirring, 2 minutes. Add the chicken broth, peas and olives and stir to combine. Return the browned chicken to the pot, skin-side up, and gently push each piece down so that it is 90% submerged. Raise the heat to high and bring the broth to a simmer. Cover with a lid, reduce the heat to low and cook, undisturbed, for 20 minutes. Remove from heat and let sit another 10 minutes.
- Transfer to individual serving plates and enjoy!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Poultry Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 1112 |
Fat: | 31 g |
Carbohydrates: | 85 g |
Protein: | 36 g |
Cholesterol: | 95 g |
Sodium: | 577 mg |
Fiber: | 6 g |
Sugars: | 5 g |
Calculated per serving. |
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