Classic arroz con pollo
9
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
There may be as many versions of this traditional recipe as there are cooks! We’ve seasoned ours with jalapeños, cumin, and saffron, and added roasted red peppers and green peas for color and freshness. It’s perfect for casual entertaining or for a family dinner with guaranteed leftovers.
Ingredients
Olive oil
2 tsp
Uncooked skinless boneless chicken thigh
40 oz, 8 (5-ounce thighs)
Table salt
1½ tsp, divided
Black pepper
½ tsp, freshly ground
Uncooked onion
2 medium, chopped
Jalapeño pepper
2 medium, seeded and minced
Garlic
2 clove(s), chopped
Ground cumin
2 tsp
Chicken broth
4 cup(s)
Canned diced tomatoes
14½ oz, drained
Saffron
¼ tsp, threads, crumbled
Uncooked white rice
2 cup(s)
Roasted red peppers (packed in water)
½ cup(s), chopped
Frozen green peas
1 cup(s), petite variety, thawed
Cilantro
8 sprig(s), chopped
Lime
1 medium, cut into 8 wedges
Instructions
1
To Dutch oven, add onions, jalapeños, garlic, cumin, and remaining 1⁄2 tsp salt; cook, stirring, until softened, about 5 minutes. Add broth and cook, scraping up any browned bits in bottom of pan. Add reserved chicken, then add tomatoes and saffron. Reduce heat to low and simmer, covered, about 10 minutes.
2
Stir in rice and roasted red peppers. Simmer, covered, stirring once or twice, until chicken is cooked through, rice is tender, and liquid is absorbed, about 30 minutes. Add peas during last 3 minutes of cooking time. Sprinkle with cilantro and serve with lime wedges.
3
In a Dutch oven over medium heat, warm oil. Sprinkle chicken with 1 tsp salt and black pepper. Add chicken and cook in batches, turning occasionally, until browned, 8 to 10 minutes per batch. Remove chicken and set aside.
4
Serving size: 1 chicken thigh and 1 cup rice mixture
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