One-Pot Arroz con Pollo (Chicken and Rice) (Edit recipe)

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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.

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PREP TIME

1 hour and 15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

1 tsp Kosher Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Ground Cumin
3/4 tsp Turmeric Powder
1/4 tsp Ground Fresh Black Peppercorns
4 Tbsp Avocado Oil
4 skin on Chicken Thigh, bone-in (substitute drumsticks or breast)
1 Red Bell Pepper, medium, diced
1 White Onion, small, diced
3 cloves Garlic, finely chopped
2 cups Parboiled Rice
3 cups Chicken Broth, homemade or Kettle & Fire
1 cup Frozen Peas
1 cup Stuffed Manzanilla Olives

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Process

Cook Mode

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

This 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
Sugar Alcohol:	0 g
Calculated per serving.