Name: Arroz con Pollo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 to 6
Cuisine: Spanish, Tex-Mex
Ingredients: 2¾ teaspoons salt, divided; ¼ teaspoon ground black pepper; 2 teaspoons ground cumin, divided; 3 pounds bone-in, skin-on chicken thighs and/or drumsticks; 2 tablespoons vegetable oil; 1 medium yellow onion, finely chopped; 1 medium green bell pepper, finely chopped; 2 cups long grain white rice (basmati works very well), rinsed; 6 cloves garlic, minced; ¼ cup tomato paste; Approximately 3½ cups chicken broth (see note about measurement); ½ teaspoon dried oregano; ¼ tsp ground turmeric (may substitute with annatto powder or bijol); ½ teaspoon sugar; ¾ cup drained and halved pimento-stuffed green olives (from a 6-oz jar); 2 bay leaves; 1 cup frozen peas, thawed; ¼ cup chopped fresh cilantro (optional); Lemon or lime wedges, as garnish (optional)

Arroz con Pollo

By Jenn Segal

Arroz con pollo is a much-loved Latin American dish that combines seasoned rice, tender chicken, and vegetables in one big pot, making it the perfect meal to feed a crowd or enjoy with family.

Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 15 Minutes

Ingredients

2¾ teaspoons salt, divided
¼ teaspoon ground black pepper
2 teaspoons ground cumin, divided
3 pounds bone-in, skin-on chicken thighs and/or drumsticks
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 medium green bell pepper, finely chopped
2 cups long grain white rice (basmati works very well), rinsed
6 cloves garlic, minced
¼ cup tomato paste
Approximately 3½ cups chicken broth (see note about measurement)
½ teaspoon dried oregano
¼ tsp ground turmeric (may substitute with annatto powder or bijol)
½ teaspoon sugar
¾ cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
2 bay leaves
1 cup frozen peas, thawed
¼ cup chopped fresh cilantro (optional)
Lemon or lime wedges, as garnish (optional)

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position.
In a small bowl, mix together 1½ teaspoons of the salt, the pepper, and 1 teaspoon of the cumin. Cut off any excessive fat on the chicken (leaving the skin intact). Blot the chicken with a paper towel and season both sides with the spice mixture.
Heat the oil in a large (5 to 6-qt) Dutch oven or heavy-bottomed, high-sided, oven-safe skillet over medium-high heat. Working in two batches so as not to crowd the pan, brown the chicken. For thighs, place the chicken skin side down, and sear until golden and crisp, 5 to 7 minutes. Flip and brown on the other side, 1 to 2 minutes more. For drumsticks, sear for 2 to 3 minutes on each side, turning to brown evenly all over. Using tongs, transfer the chicken to a large plate and set aside. If there is a lot of oil left in the pan, pour off all but about 2 tablespoons of the fat.
Return the pot to the stove and reduce the heat to medium-low. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. As you stir, scrape up any brown bits from the bottom of the pan and mix it into the vegetables. Add the rice, garlic, tomato paste, and remaining 1 teaspoon of cumin; cook, stirring constantly, until fragrant, another 2 to 3 minutes.
Add the chicken broth, oregano, turmeric, sugar, olives, bay leaves, and remaining 1¼ teaspoons salt. Nestle the chicken on top of this mixture and pour any remaining chicken drippings into the pan as well. Bring to a boil, then cover the pot with a lid and immediately transfer to the oven to bake for 35 minutes, or until the chicken registers 175°F on a meat thermometer.
Remove the pan from the oven and let sit, covered, on a wire rack or the stovetop for 10 minutes.
Uncover the pan (remember the lid is hot!) and use tongs to transfer the chicken to a plate. Remove the bay leaves, and fluff the rice. Taste the rice to be sure it is fully cooked. (If it still tastes too firm, pour ½ cup water evenly over the rice, and give the rice a quick fluff again. Place the pan on the stovetop over low heat and cook, covered, for an additional 5 to 10 minutes. Uncover and taste to ensure the rice is cooked. Add more water and repeat if necessary.) Mix the peas and cilantro (if using) into the rice. Return the chicken pieces to the top of the rice. Alternatively, remove the skin, pull the meat off of the bones and shred into bite-sized chunks, and mix in with the rice. Serve or cover the pan to keep warm for up to 30 minutes until ready to serve. Serve with lemon or lime wedges.
Note: Check the instructions on your bag of rice for the proper ratio of rice to chicken broth. My extra long-grain basmati calls for 1¾ cups liquid for every 1 cup of rice, but every brand and type of rice is different.

Nutrition Information

Per serving (6 servings)
Calories: 662
Fat: 47 g
Saturated fat: 11 g
Carbohydrates: 16 g
Sugar: 6 g
Fiber: 3 g
Protein: 44 g
Sodium: 1,077 mg
Cholesterol: 226 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.