Real Recipes From Real Home Cooks ®

arroz con pollo

(6 ratings)
Recipe by
Bobby (*_*)
Monticello, KY

**This is my favorite, one dish food.** I have been making this for years. Anytime we go to a party, the first thing they say is "bring your Arroz Con Pollo dish". This dish is easy to double or triple. You may have to add a little more broth or water to get your consistency right! My family and friends love it!!

(6 ratings)
yield 4 to 6
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For arroz con pollo

  • 6 md
    chicken thighs
  • 3 Tbsp
    olive oil
  • 1 can
    (14.-oz) chicken broth
  • 2 can
    (14.5-oz) diced tomatoes, undrained
  • 1/2 c
  • 1 md
    yellow onion
  • 2 -3 clove
    garlic, finely chopped
  • 1 tsp
  • 1/4 tsp
    saffron or turmeric
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
    freshly ground black pepper
  • 1
    bay leaf
  • 1 pkg
    (10 to 12-oz) frozen peas
  • 1 c
    uncooked long grain rice
  • 1/4 c
    sliced black olives

How To Make arroz con pollo

  • 1
    In a large (12-inch) skillet, or a Dutch oven, over medium heat, brown chicken in olive oil; pour off fat.
  • 2
    Add broth, tomatoes, water, onion, garlic, salt, saffron, thyme, pepper, and bay leaf. Stir. Cover; and cook over low heat for 20 minutes.
  • 3
    Add remaining ingredients, stir. Cover; and cook 30 minutes more or until chicken and rice are tender; stir occasionally. Remove bay leaf. Add more seasoning if desired. Let rest for 5 minutes before serving.