Arroz con pollo is the perfect family dish. Featuring juicy tender chicken, flavorful saffron rice with hints of peppers and peas. Fresh squeezes of lime juice and finely chopped cilantro. All this flavor creates the perfect bite.
The Spices
Arroz con pollo translates to rice with chicken. It’s a traditional dish of Latin America and Spain. Every culture makes this traditional dish a little different. In some countries, Annatto may be used in this dish. Annatto is derived from the seed of a achiote tree. It has sort of an orange-red color. When added to food it creates a yellow to orange color. The flavor from Annatto is peppery with hints of a floral/nutty scent.
In other countries, Saffron would be used to create the yellow colored rice. A well known dish that incorporates saffron is paella. Paella is very similar to arroz con pollo, both are rice dishes and versatile. Saffron like Annatto is a spice. This spice is derived from the flower Crocus sativus. The saffron is removed from the flower and dried. Dried saffron threads can be purchased and used to color and season food. Rather hard to put into words the taste of saffron. But, when added to any dish it’s completely recognizable.
Flavor is always the goal. This recipe is simple to follow and delicious to eat. Annatto, saffron, or tons of paprika can be used to create the perfect yellow rice. In this particular recipe, saffron threads are used.
The Rice….The Chicken
In this recipe, skinned bone-in chicken thighs are used. Using chicken thighs with the bone will increase the flavor. The chicken thighs are seasoned with an array of spices. Some of the spices include: kosher salt, fresh black pepper, turmeric, cayenne pepper, oregano, and garlic pepper. This is just a few of the seasonings. To achieve a well season chicken thigh, add all of the seasonings until a bowl. Sprinkle the seasoning mixture onto all sides of the chicken thigh. Add 4 tablespoons of oil to large dutch oven. On high heat add the seasoned chicken thighs skinned down. Cook the chicken thighs for roughly 2-3 minutes per side or until the golden brown. Then, transfer the chicken and cooking juice to a separate pan. Allow the chicken thighs to cook fully covered over medium heat. Once completely cook set aside.
Now, lets talk rice. This arroz can pollo features long-grain rice. Because when cooked it creates this fluffy texture that most likely would not occur with medium or short grain rice. Now let’s make it!
Using the same large dutch oven add 2 tablespoons of oil and cook the chopped onions and peppers until translucent (3 minutes). After that, add fresh chopped garlic, tomato paste, and long-grain rice. Stir for one minute. Next, add the chicken stock along with salt and pepper. The chicken stock adds more flavor to rice unlike regular water. Cook the rice as instructed on packaging. When the rice is half way done add the frozen peas. Remove the covered rice from the heat and allow to sit for 5 minutes. Afterwards, use a fork and fluff up the rice. Then, fold in cilantro and the juice from one lime.
Serving
Now, there’s two ways to serve this delicious dish. First way, the chicken could be mix into the dutch oven. Then, using a large serving spoon the chicken and rice could be served in smaller bowls. Another way, using a large serving bowl place a portion of the rice in the bowl. After that, place the cooked chicken thighs on top. Lastly, sprinkle chopped cilantro and oregano. Then Serve.
Enjoy.
Arroz con Pollo
Ingredients
For the Chicken thighs:
- 2 Tbsp Kosher Salt
- 2 tsp Garlic powder
- 1 tsp Cumin
- 2 tsp Onion powder
- 1 tsp Hungarian paprika
- 2 tsp Fresh black pepper
- 2 tsp Turmeric
- 1 Tbsp Oregano powder
- 1 tsp Chili powder
- 1/3 tsp Adobo seasoning
- 3/4 tsp Cayenne Pepper
- 4 Tbsp Olive Oil
- 8 Chicken thighs skinned and bone-in
For the rice:
- 3 cups Long-grain rice
- 1 cup Frozen organic peas
- 1 Green bell pepper finely chopped
- 1 Red bell pepper finely chopped
- 2 Yellow onions finely diced
- 2 Gloves of garlic finely chopped
- 1 Juice of lime
- handful Freshly chopped cilantro
- handful Finely chopped oregano
- pinch Kosher salt
- pinch Fresh ground black pepper
- 4-5 cups Chicken stock
- 4 Tbsp Tomato paste *
- 2 Tbsp Olive Oil
- 3 Threads of saffron
- 1-2 Chicken bouillon cubes optional
Instructions
For the Chicken Thighs:
- In a bowl, mix together the kosher salt, garlic powder, cumin, onion powder, Hungarian paprika, black pepper, turmeric, oregano, chili powder, adobo seasoning, and cayenne pepper. (Aka spice mixture)
- Place a pinch of black pepper and kosher salt onto all sides of the chicken thighs and rub in. Then season both sides of the chicken with the spice mixture.
- In a large dutch oven over medium-high heat add 4 tablespoons of olive oil. Place the chicken thighs skinned down in batches. Once the skin is golden brown, flip the chicken and cook until the other side is golden brown.
- Transfer the golden chicken thighs and juice of the dutch oven to another pot. Cover and continue to cook the chicken thighs on medium heat until done.
For the Rice:
- Add 2 tablespoons of olive oil to the large dutch oven. Over medium heat add the yellow onions, green pepper, and red pepper. Cook for 4 minutes or until soft. Then add the tomato paste and garlic and cook for 1 minute with stirring.
- Next add the long-grain rice and coat the rice with the tomato paste mixture. Then, add the chicken stock, saffron, chicken bouillon cubes. Along with a pinch of salt and pepper. Bring to a boil. Then reduce the heat to a simmer and allow to cook for 15 minutes.
- After the 15 minutes add the peas and continue to cook the rice until all the chicken stock is absorb, approximately 10 minutes.
- Remove the large dutch oven from the heat. Let it sit covered for 5-10 minutes. Using a fork fluffy up the rice. Then add the lime juice, oregano, and cilantro. Stir and serve with the chicken thighs