Arroz Con Pollo
Rated 5.0 stars by 1 users
Cuisine
Spanish
Arroz con pollo is a classic Puerto Rican comfort food that you can make easily with just a few pantry staples.
Author:CanCooker
Ingredients
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3 lb. bone-in, skin-on chicken thighs (4 to 6)
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Kosher salt to taste
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Freshly ground black pepper
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2 tsp. ground cumin
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1 tsp. dried oregano
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1 tsp. garlic powder
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1/2 tsp. cayenne pepper
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3 Tbsp. extra-virgin olive oil
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1 large yellow onion, chopped
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2 bell peppers, seeds and ribs removed, chopped
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4 cloves garlic, finely chopped
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2 Tbsp. tomato paste
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1 cup long-grain rice
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1 1/4 cups chicken broth
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1 (14-oz.) can diced tomatoes
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1 bay leaf
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Chopped fresh cilantro, for serving
Things You Need
Directions
- Pat chicken dry with paper towels; season all over with salt and pepper.
In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken.
- In any CanCooker on a medium-to-medium low heat source, heat oil. Add chicken and cook until golden, about 5 minutes per side. Transfer to a plate.
- In same CanCooker over medium heat, cook onion and bell pepper, stirring occasionally, until softened, about 7 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute more, then stir in tomato paste.
- Add rice and saute until well coated and toasted, about 3 minutes.
- Add broth, diced tomatoes, bay leaf and 1/2 teaspoon kosher salt, stirring up any bits from bottom of pan.
- Bring to a boil, then add chicken back to skillet.
Reduce heat and let simmer, covered, stirring occasionally so rice doesn't stick to bottom of skillet, adding more broth or water if needed, until chicken is cooked through (165°F) and rice is tender, about 30 minutes.
Remove bay leaf. Taste and season with more salt as needed. Top with cilantro.