Easy Arroz con Pollo
Easy Arroz con Pollo
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 tablespoon tomato paste
- 1 packet sazón seasoning with annatto
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Season the cut chicken thighs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 7 min
- 3
Add the chopped yellow onion and red bell pepper to the skillet. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the rinsed long-grain white rice, diced tomatoes (undrained), tomato paste, sazón seasoning, dried oregano, cumin, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2 minutes, stirring constantly, to toast the rice and combine the flavors.
⏱️ 4 min
- 5
Pour in the chicken broth and bring the mixture to a boil. Return the browned chicken to the skillet, nestling it into the rice mixture.
⏱️ 3 min
- 6
Reduce the heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 25 min
- 7
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the arroz con pollo gently with a fork.
⏱️ 5 min
- 8
Garnish with fresh chopped cilantro and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Arroz con Pollo
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 tablespoon tomato paste
- 1 packet sazón seasoning with annatto
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Season the cut chicken thighs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min - 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 7 min - 3
Add the chopped yellow onion and red bell pepper to the skillet. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the rinsed long-grain white rice, diced tomatoes (undrained), tomato paste, sazón seasoning, dried oregano, cumin, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2 minutes, stirring constantly, to toast the rice and combine the flavors.
⏱️ 4 min - 5
Pour in the chicken broth and bring the mixture to a boil. Return the browned chicken to the skillet, nestling it into the rice mixture.
⏱️ 3 min - 6
Reduce the heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 25 min - 7
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the arroz con pollo gently with a fork.
⏱️ 5 min - 8
Garnish with fresh chopped cilantro and serve hot.
⏱️ 1 min