Arroz con pollo is a one pan dish that I make at least once a week. My family loves it because not only does it taste delicious, they love getting stuck into the thighs and drumsticks and eating them with their fingers.
Start by browning the chicken pieces all over in a large skillet. Remove the chicken from the pan and sauté onion and red and yellow bell pepper in the juices. Add spices, garlic and tomato paste before stirring in rice and placing the chicken pieces on top. Pour chicken broth over the rice and cook for 20-25 minutes. 5 minutes before serving, scatter frozen peas over the top and leave for a few minutes to defrost. Serve garnished with cilantro and lemon wedges.
To make Arroz con pollo, you will need the following ingredients:
Season chicken thighs and drumsticks generously with salt and black pepper.
Heat 2 teaspoons of olive oil in a large, non-stick skillet or frying pan over medium-high heat. Cook the chicken pieces, skin side down for 5-7 minutes until the skin is golden brown. Turn the chicken pieces and continue cooking until browned all over.
Mix 1 tablespoon of ground cumin, 1 teaspoon of garlic powder and ⅛ teaspoon of cayenne powder together in a small bowl.
Remove the chicken from the pan and set to one side. Leave the cooking fat in the skillet.
Place 1 chopped onion and the chopped red and yellow bell peppers in the skillet. Season with ½ a teaspoon of kosher salt. Sauté the vegetables for 6 - 8 minutes over medium heat, stirring occasionally.
Stir in three finely chopped garlic cloves, the spice mixture, and 1 tablespoon of tomato paste to the skillet. Cook for one more minute until fragrant.
Add the rice and stir continuously for 15 to 30 seconds as it toasts.
Spread the rice mixture into an even layer at the bottom of the skillet. Arrange the browned chicken pieces and their juices on top of the rice mixture. Pour in 2 ¼ cups of chicken broth. Place a lid on the pan and bring to a simmer.
Cook for 22-25 minutes until the rice has fully absorbed the liquid and the chicken pieces are cooked through.
Remove the lid and scatter the frozen peas in an even layer on top of the cooked rice. Turn off the heat and place the lid on the pan again to allow the peas to defrost and warm through, about 5 minutes.
Serve garnished with chopped cilantro and wedges of fresh lemon.
Arroz con pollo is a delicious dish Mexican inspired dish which is perfect for a midweek winter warmer. Everything cooks in the same pan which cuts down on washing up. Try it out soon and please come back to leave a review.
Gluten Free Recipes
