Description
A classic and comforting Arroz con Pollo recipe featuring tender, golden brown chicken thighs simmered with aromatic vegetables, fragrant spices, and long-grain rice. This one-pan dish is finished with fresh mint and a splash of lemon juice, perfect for a family meal with vibrant Latin American flavors.
Ingredients
Scale
Chicken
- 2½ pounds chicken, bone-in skin-on (thighs and whole legs recommended)
- 2 teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large yellow onion, minced
- 1 red bell pepper, stemmed, de-seeded, and diced (green bell pepper optional)
- 1 carrot, peeled and diced
- 6 cloves garlic, minced
Spices & Herbs
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 2 teaspoons tomato paste
- 3 tablespoons fresh mint, chopped, plus more to garnish
Rice & Broth
- 1 cup frozen peas
- 1¼ cups long-grain white rice, rinsed and drained
- 2¼ cups low-sodium chicken broth
To Serve
- Fresh lemon juice, for serving
Instructions
- Prepare and Season Chicken: Remove the chicken from the refrigerator and pat dry with paper towels. Season the chicken generously with 2 teaspoons of salt and ½ teaspoon freshly ground black pepper to ensure flavorful browning.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Place the chicken skin-side down and cook for about 6-8 minutes per side until the skin is golden brown and crispy. Avoid overcrowding the skillet by working in batches if necessary. Transfer browned chicken to a clean plate and set aside.
- Sauté Vegetables: Reduce heat to medium. In the same skillet, using the reserved fat from the chicken, sauté minced onion, diced red bell pepper, and carrot. If needed, add an additional tablespoon of olive oil to prevent sticking. Cook the vegetables for 8-10 minutes or until they are softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, ground coriander, ground cumin, tomato paste, and chopped fresh mint with the sautéed vegetables. Mix well and cook for an additional 1-2 minutes to release the spices’ aromas.
- Incorporate Rice and Peas: Add rinsed and drained long-grain white rice along with frozen peas to the vegetable mixture. Stir continuously for about a minute to toast the rice slightly, coating it in the tomato and spice mixture.
- Add Broth and Cook Chicken with Rice: Pour in 2¼ cups of low-sodium chicken broth and stir to combine. Bring the mixture to a high simmer, then carefully distribute the browned chicken pieces evenly over the rice. Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for approximately 25 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
- Rest and Serve: Remove the skillet from heat and let the dish rest, covered, for 5-10 minutes to allow flavors to meld. Garnish with fresh mint leaves and a squeeze of fresh lemon juice just before serving for brightness.
Notes
- This recipe is naturally gluten-free and dairy-free.
- Use bone-in, skin-on chicken pieces for the best flavor and texture.
- Adjust seasoning with additional salt and lemon juice to taste before serving.
- Green bell pepper can be substituted for red bell pepper if preferred.
- Rinsing the rice helps remove excess starch for fluffier rice.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
