Arroz Con Pollo Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and black pepper, then add them to the pot. Cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, garlic, and diced bell pepper. Sauté until the onion is translucent, about 3-4 minutes.

3. 3

   Add Rice and Spices

   Stir in the rice, paprika, and cumin, cooking for another 2 minutes until the rice is lightly toasted.

4. 4

   Combine Ingredients

   Add the chicken broth and return the browned chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

5. 5

   Add Peas

   After 20 minutes, stir in the frozen peas. Cover again and cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.

6. 6

   Serve

   Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.