Ingredients
Chicken Marinade
- 4 chicken thighs bone-in and skin-on
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- salt to taste
- pepper to taste
Rice
- 250 g long-grain rice (such as jasmine or basmati)
- 1 onion finely chopped
- 1 bell pepper (red or green), diced
- 2 garlic cloves minced
- 1 tomato diced
- 1 cup chicken broth (240 ml)
- 1 cup water (240 ml)
- 1/2 tsp saffron threads (optional, for color and flavor)
- 1/2 cup white wine (120 ml) optional
- 2 tbsp olive oil
- fresh parsley or cilantro for garnish (optional)
- salt to taste
- pepper to taste
Instructions
- In a bowl, combine the minced garlic, smoked paprika, cumin powder, dried oregano, salt, pepper, and olive oil to make the marinade. Coat the chicken thighs with the marinade mixture, cover, and refrigerate for at least 30 minutes (or longer if you have time).
- In a large, deep skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the marinated chicken thighs, skin side down, and cook for about 4-5 minutes on each side until they are nicely browned. Remove the chicken from the pan and set it aside.
- In the same pan, add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables become tender.
- Stir in the diced tomato and cook for an additional 2 minutes until it softens.
- Add the rice to the pan and stir to coat it with the vegetables and oil. Cook for 2-3 minutes until the rice becomes translucent.
- Pour in the white wine (if using) and let it simmer for a minute or two until it mostly evaporates.
- Return the browned chicken thighs to the pan, placing them on top of the rice and vegetables.
- In a separate pot, warm the chicken broth and water. If you're using saffron, you can steep it in a small amount of hot water for a few minutes, then add it to the broth for extra flavor and color.
- Pour the saffron-infused broth mixture over the rice and chicken in the pan.
- Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is fully cooked through (internal temperature of 75°C for the chicken).
- Remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley or cilantro, if desired.Enjoy your homemade Arroz con Pollo!
Nutrition Facts
Arroz Con Pollo
Amount per Serving
Calories
643
% Daily Value*
Fat
34
g
52
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
18
g
Cholesterol
112
mg
37
%
Sodium
332
mg
14
%
Potassium
536
mg
15
%
Carbohydrates
58
g
19
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
24
g
48
%
Vitamin A
1534
IU
31
%
Vitamin C
45
mg
55
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.