Arroz con Pollo

Name: Arroz con Pollo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1¼ lb Chicken Thigh; 1 tsp Salt; 1 tbsp Olive Oil; 1 Onion; 1 Bell Pepper; 3 cloves Garlic; 1 tsp Smoked Paprika; 10½ oz White Rice; 5½ oz Canned Tomatoes; 1½ cups Chicken Broth; 1 pinch Saffron; 5½ oz Peas

By Eatpace

Spanish-style chicken and rice simmer with bell pepper, tomato, saffron, and peas. Everything cooks in one skillet, so the rice absorbs the seasoned broth.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 550; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Chicken and saffron rice with red pepper and peas in a skillet.

45 min

Method

7 steps 10 min prep · 35 min cook

Prep

Step 1. Season Chicken Thigh with half the Salt.

Cook

Step 2. Heat Olive Oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook, turning, until browned in spots, about 5 minutes; transfer to a plate.
Step 3. Add Onion and Bell Pepper to the skillet over medium heat. Cook, stirring, until softened, about 5 minutes.
Step 4. Stir in Garlic, Smoked Paprika, and White Rice. Cook until fragrant and the rice is coated, about 1 minute.
Step 5. Stir in Canned Tomatoes, Chicken Broth, Saffron, and the rest of the Salt; return the chicken and its juices. Bring to a simmer, cover, and reduce heat to low. Cook until the rice is nearly tender, about 15 minutes.
Step 6. Scatter Peas over the rice, cover, and cook until the rice is tender, the liquid is absorbed, and the chicken is cooked through with no pink inside, about 4 minutes.

Finish & serve

Step 7. Remove the skillet from the heat and let stand, covered, for 5 minutes. Fluff the rice and serve.

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Tips

Good to know

Check the thickest chicken pieces with a thermometer; they should reach 165°F.

Leftovers

Cool leftovers promptly in shallow containers, refrigerate, and reheat thoroughly within 3 to 4 days.

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