Arroz con Pollo with Brown Rice
Ingredients
- 2 cups Carolina® Brown Rice
- 2 lb boneless skinless chicken thighs, cut into cubes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground cumin
- 1/4 cup olive oil
- 1 onion, diced
- 1 sweet red bell pepper, diced
- 3 cloves garlic, minced
- 3/4 cup pimiento-stuffed green olives
- 1/4 cup capers
- 1/2 tsp smoked paprika
- 4 1/2 cups reduced sodium chicken broth
- 1 can (15 oz) diced tomatoes
- 2 bay leaves
- 1 cup peas
- 1/4 cup chopped fresh parsley
Instructions
This one-pot Arroz con Pollo dish is loaded with seasonings, tomatoes and whole grain Carolina® Brown Rice for the ultimate chicken and rice dinner.
Step 1
Season chicken with salt, pepper and cumin. Heat oil in Dutch oven or large saucepan set over medium heat; cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate.
Step 2
Stir onion, bell pepper and garlic into pan; cook for 3 to 5 minutes or until slightly softened. Stir in rice, olives, capers and smoked paprika. Cook, stirring, for 3 minutes.
Step 3
Stir in broth, tomatoes, and bay leaves; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 35 minutes or until chicken is cooked through.
Step 4
Stir in peas; cover and cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Discard bay leaves. Fluff with fork; stir in parsley.
Tip
For a Thanksgiving dish, substitute turkey and turkey broth for chicken and chicken broth, stirring in 2 tbsp chopped herbs, such as sage, rosemary and thyme. You can also try this recipe with white rice.
Bold and Flavorful Classic
Arroz con Pollo, or chicken and rice, is a traditional rice dish originating from other international classics like Authentic Paella or Creole-style Jambalaya made with tender chicken, seasonings, vegetables and rice simmered in broth. Although there are plenty of varieties to this classic combination, this version uses a fusion of both Latin-American and Spanish inspired flavors. To start, we’ve swapped in whole grain Carolina® Brown Rice, pimiento-stuffed green olives, capers, smoked paprika and sweet red pepper for a few new and tasty bold flavors.
And, using one dutch oven or large saucepan, this dish makes for a tasty one-pot meal with less cleanup afterward! Like the sound of less dishes to do? Make sure to check out more of our one-pot recipe ideas.
Perfect Holiday Recipe
If you’re looking for a new dish to bring to a holiday get-together like Thanksgiving, a potluck dinner or a simple dinner with friends, this dish is home-cooked comfort food at its best that will leave everyone feeling full and satisfied.
Dessert
For something sweet to enjoy after your Arroz con Pollo, take a look at one of our rice pudding recipes.
Other Latin American Inspiration
For another Latin American classic, learn how to make this arroz chaufa dish.
