Go Back
Arroz Con Pollo Recipe
Print Recipe
5 from 1 vote

Arroz Con Pollo or Rice with Chicken

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: arroz, pollo
Servings: 4 servings

Ingredients

  • 4 chicken thighs
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 cup long-grain white rice
  • 1 cup chicken broth
  • 1 cup water
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas
  • ½ cup green olives
  • 1 tablespoon sofrito
  • ½ teaspoon achiote
  • 2 tablespoons cilantro chopped, more for garnish

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until they are browned on all sides.
  • Add the diced onion and bell pepper to the pot and cook until they are soft, about 5 minutes.
  • Add the rice, chicken broth, water, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
  • Add the sofrito, cilantro, and achiote to the pot and stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes or until the rice is tender and the chicken is fully cooked.
  • Stir in the frozen peas, green olives and cook for an additional 5 minutes.
  • Garnish the arroz con pollo with chopped fresh cilantro, if desired, and serve hot. Enjoy!