Arroz con Pollo (Chicken with Rice)

Image of arroz con pollo (chicken with rice)
Active Time45 minutes
Total Time1 hour, 5 minutes
Servings4

Ingredients

  • 1 large yellow onion
  • 1 large red bell pepper
  • 1 cup all-purpose flour
  • 4 bone-in, skin-on chicken thighs (about 2 lb)
  • 4 chicken drumsticks (about 2 lb)
  • 1 tablespoon complete seasoning
  • 1/4 cup olive oil
  • 1 cup white rice
  • 1 tablespoon tomato paste
  • 2 cups no-salt-added chicken stock (or broth)
  • 1/3 bunch fresh cilantro

Steps

  1. Chop onion and bell pepper coarsely. Place flour in shallow pan. Coat chicken with seasoning, then with flour, shaking off excess (wash hands).
  2. Preheat oil in large, deep sauté pan on medium 2–3 minutes. Place chicken in pan (in batches). Cook 6–8 minutes, flipping occasionally, until browned. Remove from pan and repeat with remaining chicken.
  3. Add onions and bell peppers to same pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice; cook 2–3 minutes, stirring occasionally, until rice becomes fragrant.
  4. Stir in tomato paste and stock until blended. Nestle chicken into mixture. Bring to a boil, then reduce heat to low; cover and simmer 20 minutes. Remove pan from heat and let stand covered 5 minutes or until rice is tender and chicken is 165°F.
  5. Chop cilantro coarsely (1/3 cup). Place chicken and rice on serving platter and sprinkle with cilantro. Serve.

Ingredients

  • 1 large yellow onion
  • 1 large red bell pepper
  • 1 cup all-purpose flour
  • 4 bone-in, skin-on chicken thighs (about 2 lb)
  • 4 chicken drumsticks (about 2 lb)
  • 1 tablespoon complete seasoning
  • 1/4 cup olive oil
  • 1 cup white rice
  • 1 tablespoon tomato paste
  • 2 cups no-salt-added chicken stock (or broth)
  • 1/3 bunch fresh cilantro

Steps

  1. Chop onion and bell pepper coarsely. Place flour in shallow pan. Coat chicken with seasoning, then with flour, shaking off excess (wash hands).
  2. Preheat oil in large, deep sauté pan on medium 2–3 minutes. Place chicken in pan (in batches). Cook 6–8 minutes, flipping occasionally, until browned. Remove from pan and repeat with remaining chicken.
  3. Add onions and bell peppers to same pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice; cook 2–3 minutes, stirring occasionally, until rice becomes fragrant.
  4. Stir in tomato paste and stock until blended. Nestle chicken into mixture. Bring to a boil, then reduce heat to low; cover and simmer 20 minutes. Remove pan from heat and let stand covered 5 minutes or until rice is tender and chicken is 165°F.
  5. Chop cilantro coarsely (1/3 cup). Place chicken and rice on serving platter and sprinkle with cilantro. Serve.

Nutritional information

Amount per 1/4 recipe serving: Calories 960, Total Fat 49g, Sat Fat 12g, Trans Fat 0g, Chol 295mg, Sodium 540mg, Carb 64g, Fiber 2g, Total Sugars 3g (Incl. 0g Added Sugars), Protein 63g, Vit D 0%, Calc 4%, Iron 35%, Potas 20%