Arroz con Pollo

Servings: servings

Calories: 763cal

In a small bowl, combine onion powder, black pepper, 1/2 teaspoon of the garlic salt, and 1/2 teaspoon of the cumin. Use mixture to seasoning both sides of the chicken thighs.
1 teaspoon onion powder, 1 teaspoon black pepper, 2 pounds bone-in chicken thighs
Heat olive oil in skillet over medium-high heat until shimmering. Add chicken thighs, skin side down, and all to sear for a few minutes, or until nicely browned. Turn thighs over and brown the other side, then remove from the pan and set aside. Do not clean the pan.
2 Tablespoons olive oil
To the remaining oil, add garlic, onion, red bell pepper, and rice. Sauté for several minutes until vegetables are tender.
2 teaspoons minced garlic, 1/2 cup diced onion, 1/2 cup diced red bell pepper, 1 cup basmati rice
Add tomato paste, remaining 1 1/2 teaspoons of garlic salt, remaining 1 teaspoon of cumin, chicken broth, and olives. Stir together then top with bay leaves.
2 Tablespoons tomato paste, 3 1/2 cups chicken broth, 5.75 ounces pimento stuffed olives, 3 bay leaves
Nestle chicken thighs back into the liquid in the pan.
Cover pan and bring to a gentle boil over medium heat. Cook for 20 minutes, stirring a couple times to ensure everything cooks evenly.
Remove lid and add cilantro and peas, stir well.
3 Tablespoons chopped cilantro, 1/2 cup frozen peas
Replace lid and cook an additional 5-10 minutes, or until most of the liquid has been absorbed.
Turn off heat and allow to rest for 5 minutes before serving.

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Be careful that the heat isn’t too high, or the broth mixture will be absorbed faster than the rice and chicken can cook. Medium heat is best for this dish.
Be sure to rinse your rice well before making this recipe. Rinse in cold water until the water runs clear. This removes excess starch, which can make the rice gummy and sticky.

Course: Dinner

Cuisine: Latin American

Prep Time20

Cook Time30

Total Time50