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.
One-Pot Arroz con Pollo
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
-
Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.
-
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
