I have always wanted to make Arroz con Pollo (Rice with Chicken), so when I saw a recipe for it on Stacey Snacks and then again on Karen Cooks I couldn’t resist–I had to make it. I adapted my recipe a bit to use what I had on hand and also to include a few more spices. This dish was fairly simple to make and it tasted FANTASTIC. I really liked the depth of flavors and the different textures of this meal. The chicken turned out very moist and the rice was perfectly cooked. My husband and I really, really loved this dish and my kids thought it was good too. I can’t believe it took me so long to make Arroz con Pollo – it’s one of my new favorites. Thank you Stacey and Karen for the inspiration!
Note: I didn’t measure my seasonings (sorry). I just sprinkled a bit of each onto the chicken thighs and then sprinkled a bit more of each into the chicken and rice mixture until it tasted right.
Arroz con Pollo:
- 4 slices of bacon, cooked and crumbled
- 4 chicken thighs with skin and bones
- Paprika, to taste
- Sea salt and fresh cracked pepper, to taste
- Dried oregano, to taste
- Garlic powder, to taste
- Cumin, to taste
- 2 tsp olive oil
- 1 small sweet yellow onion, diced
- 4-5 baby bell peppers, diced (I used yellow, red, and orange)
- 4 cloves of garlic, minced
- 15 oz can of diced tomatoes
- 2 cups of chicken broth
- 1 pinch of saffron
- 1 cup of rice
- 3 tbsp cilantro, chopped (divided)
- 1 cup of frozen peas, thawed
How to Make Arroz con Pollo
Cook the bacon in a large Dutch oven. Once the bacon is cooked, drain on a paper towel and then crumble, set aside.
Season the chicken thighs with a bit of each seasoning, to taste. Cook the chicken thighs, skin side down first, for 4 minutes on each side. Remove from pan and set aside on a plate.
Add the olive oil to the Dutch oven over medium heat, once hot add the onion, bell peppers, and a bit of each seasoning to taste. Cook, stirring occasionally, until tender. Add the garlic then cook, stirring constantly, for 60 seconds.
Add the diced tomatoes, chicken broth, saffron, rice, crumbled bacon, and half of the cilantro. Stir until mixed thoroughly, taste the broth, and re-season if needed.
Add the chicken in an even layer and simmer over medium-low heat, partially covered for 25 minutes. Make sure to stir occasionally so the rice doesn’t’ stick to the bottom of the pan.
Sprinkle the finished dish with the thawed peas and the remaining cilantro. Serve and enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net
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I had 127 comments and I asked my 6-year-old daughter to pick a number between 1-127, she chose 99.
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