Arroz con Pollo
Chicken thighs braised directly in seasoned rice and tomatoes until everything cooks together in one pot. A Latin staple that earns its place on any budget list.
Pat the chicken dry and season generously with salt, pepper, cumin, oregano, and smoked paprika on both sides.
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear chicken skin-side down for 5 minutes until the skin is golden. Flip and cook 2 minutes on the other side. Remove and set aside.
Reduce heat to medium. Add onion to the pot and cook in the remaining fat for 5 minutes.
Add garlic and turmeric. Cook 1 minute.
Add the dry rice. Stir to coat in the oil and toast for 1–2 minutes.
Pour in the diced tomatoes and broth (or water). Stir to combine. Bring to a boil.
Nestle the chicken pieces skin-side up into the rice. The skin should sit above the liquid level.
Cover tightly. Reduce heat to low. Cook 25 minutes without lifting the lid.
Check that rice is cooked and chicken is cooked through (juices run clear). If rice is still underdone, cover and cook 5 more minutes.
Scatter frozen peas over the top (if using), cover for 2 minutes to warm them through.
Remove lid. Let rest 5 minutes before serving.
Bone-in, skin-on thighs are the right cut for this. The skin crisps during the sear, and the bones add flavour to the rice as it cooks.
- Turmeric is mainly for colour — the rice turns a pleasant yellow. The flavour contribution is minimal. Skip it if you don't have it.
- Do not lift the lid during the 25-minute cook. Steam is doing the work.
- Leftovers reheat well with a splash of water to loosen the rice.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Use a GF-labelled chicken broth if celiac is a concern.