Arroz con Pollo

Name: Arroz con Pollo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 2 cups long-grain white rice; 1/4 cup sofrito (tomato paste base with peppers); 4 cups chicken broth; 1/2 tsp saffron threads; 3 tbsp olive oil; 1 large yellow onion, diced; 6 cloves garlic, minced; 1 red bell pepper, diced; 1 cup frozen peas; 1 tsp ground cumin; to taste salt and black pepper

One-pot chicken and rice infused with saffron and sofrito. A Latin American comfort classic where tender chicken and fluffy rice cook together in a vibrant yellow broth.

60 minEasyServes 6420 cal/serving

Latin AmericanDinnerStovetopStandard

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
2 cups long-grain white rice
1/4 cup sofrito (tomato paste base with peppers)
4 cups chicken broth
1/2 tsp saffron threads
3 tbsp olive oil
1 large yellow onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
1 cup frozen peas
1 tsp ground cumin
to taste salt and black pepper

Instructions

1

Heat 3 tbsp olive oil in a large pot over medium-high heat. Season 2 lbs cut into 2-inch pieces boneless, skinless chicken thighs with salt and pepper and sauté until golden on all sides, about 5 minutes. Remove and set aside.
2

In the same pot, add 1 large diced yellow onion and cook until softened, about 3 minutes. Add 6 cloves minced garlic and 1 diced red bell pepper, cook for 2 more minutes.
3

Stir in 1/4 cup sofrito (tomato paste base with peppers) and 1 tsp ground cumin, cook for 1 minute until fragrant.
4

Add 2 cups long-grain white rice and stir to coat with oil, about 2 minutes.
5

Pour in 4 cups chicken broth and stir. Steep 1/2 tsp saffron threads in 2 tbsp warm broth, then add to pot. Bring to a boil.
6

Return chicken to pot, nestling into rice. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through (internal temp 165 degrees F).
7

Stir in 1 cup frozen peas in the last 5 minutes of cooking. Taste and adjust seasoning as needed.

Questions

How long does Arroz con Pollo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Arroz con Pollo?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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