Jul 14 2026
Restaurants›Caridad Fusion Restaurant›Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Inspired by Caridad Fusion Restaurant
Time1h
Serves4

Rice with chicken.

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Ingredients

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Main Ingredients

Spices and Seasoning

Method

Preparation

  1. 1

    Prepare the Chicken

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, paprika, cumin, and oregano. Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the pot and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the onions are translucent. Add the diced tomato and cook for an additional 2-3 minutes.

Cooking

  1. 3

    Add Rice and Broth

    Stir in the long grain rice and cook for 1-2 minutes to toast the rice slightly. Then, pour in the chicken broth and bring the mixture to a boil.

  2. 4

    Combine and Simmer

    Once boiling, reduce the heat to low. Nestle the seared chicken thighs back into the pot, skin-side up. Cover the pot with a lid and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

  3. 5

    Add Peas and Finish

    In the last 5 minutes of cooking, add the frozen peas on top of the rice. Do not stir; just cover the pot again to allow the peas to steam. After 5 minutes, remove the pot from heat and let it sit covered for an additional 5 minutes.

Serving

  1. 6

    Serve the Dish

    Fluff the rice with a fork, ensuring the peas are mixed in. Serve the arroz con pollo warm, with additional seasonings if desired.

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