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    One-Pot Arroz con Pollo

    Main Courses, Recipes

    Juicy cuts of chicken get cooked alongside rice, onion, tomatoes and broth in this irresistible one-pot dish that pulls inspiration from the Puerto Rican arroz con pollo. For added fiber, brown rice stands in for the white rice typically used.

    Print
    One-Pot Arroz con Pollo
    Total Time
    1 hr 40 mins
     
    Servings: 6
    Ingredients
    • 1 pound bone-in chicken drumsticks
    • 1 pound bone-in small chicken thighs
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • ½ teaspoon ground pepper
    • 1 teaspoon salt, divided
    • 3 tablespoons extra-virgin olive oil
    • 1 cup red bell pepper, chopped
    • 1 cup white onion, chopped
    • ¼ cup pitted green olives, sliced, plus more for garnish
    • 3 large cloves garlic, finely chopped
    • 4 cups chicken broth
    • 2 cups long-grain brown rice, rinsed
    • ½ cup fire roasted tomatoes, diced
    • 2 bay leaves
    • ½ cup frozen green peas, thawed
    Instructions
    1. Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.
    2. Heat oil in a large high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan. Add bell pepper, onion, olives and garlic to the pan; cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan. Stir in rice, tomatoes, bay leaves and the remaining 3/4 teaspoon salt. Place the chicken on top of the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed and instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 60 minutes. Remove from heat. Add peas on top of the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves.

    You can find more details about this recipe at eatingwell.com: One-Pot Arroz con Pollo

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