Arroz Con Pollo, Latin America’s Beloved Chicken & Rice Dish

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Combine the wine and a small pinch of saffron threads in a bowl and let it sit until ready to use.

Season the chicken thighs with salt and pepper on all sides.

Heat extra-virgin olive oil in a pan over medium-high heat and cook the chicken pieces skin-side down until browned (about 5 minutes).

Flip the chicken and cook until golden brown, then transfer to a plate.

Drain excess oil from the pan, leaving about one teaspoon.

Reduce heat to medium and cook minced garlic, red bell pepper, and onion until tender (about 5-7 minutes).

Stir in the white wine and saffron mixture, ¾ teaspoon salt, ½ teaspoon pepper, and bay leaf. Cook until the wine is almost evaporated (5-10 minutes).

Add the chicken thighs, broth, and rice. Bring to a low heat, cover, and place in the oven.

Bake for 30 minutes. After 30 minutes, carefully remove the pan and stir in the peas. Sprinkle with parsley and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary