Arroz con Pollo

• 1 lb chicken thighs, cut into pieces
• 1 1/2 cups long-grain rice
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Steps

1. 1 Season chicken with salt, pepper, cumin, and paprika. Heat oil in a large skillet over medium heat and cook chicken until browned and reaches 165°F, about 5 minutes per side.
2. 2 Remove chicken and set aside. In the same skillet, sauté onion, bell pepper, and garlic until softened.
3. 3 Stir in rice to coat with oil and vegetables. Add diced tomatoes and chicken broth, scraping up any browned bits.
4. 4 Return chicken to the skillet, nestling it into the rice mixture. Cover and simmer for 20 minutes.
5. 5 Remove from heat, let stand covered for 5 minutes. Fluff with a fork and garnish with cilantro if desired.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a pop of color with a pinch of saffron or turmeric.
• If you prefer white meat, use boneless, skinless chicken breasts, adjusting cooking time to ensure they reach 165°F.
• Add peas or green beans for extra veggies.
• This dish tastes even better the next day!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to keep it moist.

Serving Suggestions

• Serve with a fresh avocado salad.
• Pair with a simple black bean side.
• A squeeze of lime adds brightness.
• Enjoy with a glass of crisp white wine.

FAQ