Arroz Con Pollo is a classic Latin American dish and perfect comfort food. Fluffy, flavorful rice provides a bed for tender, juicy chicken and perfectly cooked vegetables. With notes of richness, brightness, and deep savory, Arroz Con Pollo will warm you up from head to toe! The best part? It comes together in less than 45 minutes! What more could you ask for?
Ingredients• 2 pounds skin-on, bone-in chicken thighs and drumsticks • kosher salt, to taste • freshly ground black pepper, to taste • 2 teaspoons olive oil • 1 small yellow onion diced • 1 red bell pepper stemmed, de-seeded, and diced • 1 yellow bell pepper stemmed, de-seeded, and diced • 3 large garlic cloves, finely chopped • 1 tablespoon ground cumin • 1 teaspoon garlic powder • 1/8 teaspoon cayenne powder • 1 tablespoon tomato paste • 1 1/4 cups long-grain white rice, rinsed • 2 1/4 cups low-sodium chicken stock • 1 cup frozen peas • 1/4 cup fresh cilantro, chopped, plus more for garnishing • lemon wedges, optional, for serving
Season the chicken with kosher salt and black pepper.
Over medium-high heat, heat the olive oil in a large skillet.
Add the chicken to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes per side.
Place the chicken on a plate and set it aside.
Add the onions, red bell pepper, and yellow bell pepper to the skillet with 1/2 teaspoon of the kosher salt.
Saute the veggies, stirring frequently, until softened, about 6-8 minutes.
Add the garlic, cumin, garlic powder, cayenne, and tomato paste to the pan and stir to combine.
Cook until fragrant, about 1-2 minutes.
Stir in the rice and toast, stirring continuously for 15-30 seconds.
Roughly spread the rice mixture into an even layer with a spoon.
Place the chicken over the rice mixture and pour in the chicken stock.
Bring the liquid to a high simmer and cover with a lid.
Cook until the rice has absorbed the liquid and the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 22-25 minutes.
Uncover and place the frozen peas in an even layer in the skillet.
Remove the skillet from heat and cover.
Allow the mixture to sit for another 5 minutes.
Garnish with the chopped cilantro and lemon wedges and serve!