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

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.

1 hour and 15 minutes

40 minutes

Difficulty:

Intermediate

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
Calculated per serving.

by Primal Gourmet

View original recipe

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

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!