Jul 14 2026
Restaurants›CVI.CHE 105›Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Inspired by CVI.CHE 105
Time1h
Serves4

Chicken served with seasoned rice.

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Ingredients

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Protein

Rice and Vegetables

Method

Preparation

  1. 1

    Season the Chicken

    Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sauté the Vegetables

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add onions and bell peppers, and sauté for about 5 minutes until they are soft. Add minced garlic and diced tomato; cook for an additional 2-3 minutes until fragrant.

Cooking

  1. 3

    Brown the Chicken

    Push the sautéed vegetables to the sides of the pot. Add the seasoned chicken thighs skin-side down. Brown the chicken for about 5-7 minutes on each side until golden brown.

  2. 4

    Add Rice and Broth

    Stir in the long-grain rice, making sure to coat it in the oil and flavors. Pour in the chicken broth and add the saffron threads. Stir to combine everything well.

  3. 5

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

  4. 6

    Add Peas

    Five minutes before the cooking time is up, add the frozen peas to the pot. Stir gently to combine and recover the pot.

  5. 7

    Rest and Garnish

    Once the cooking time is complete, turn off the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, garnish with chopped cilantro, and serve.

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