How to Make Arroz Con Pollo

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 the oven to 350°F.

Set up a cutting board with a wet towel underneath for stability.

Trim excess skin and fat from 6 bone-in skin-on chicken thighs and place them in a medium-sized bowl.

Add 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon ground black pepper to the chicken thighs. Mix well with clean hands and set aside to marinate for 15 to 20 minutes.

In a large measuring cup, combine 3 1/2 cups of water, 1 (14.5 oz) can of diced tomatoes, and 2 tablespoons of chicken base. Mix well and set aside.

Heat a large ovenproof heavy-bottom saucepan over medium-high heat and add 2 tablespoons of canola oil and 1 tablespoon of red palm oil.

Once the oil is hot, add the chicken pieces skin side down and cook for 5 to 7 minutes until the skin is golden brown.

Flip the chicken pieces over, reduce the heat to low, cover, and cook for 10 to 12 minutes, ensuring the chicken doesn't burn.

After 12 minutes, remove the chicken pieces and transfer them to a plate, leaving as much oil in the pan as possible.

Increase the heat to medium-high and add 1 1/2 cups of chopped yellow onions, 1 cup of small diced mixed bell peppers, and 1 tablespoon of minced garlic. Stir and scrape the bottom and sides of the pan, cooking for 5 minutes while stirring occasionally.

Add 1/2 teaspoon ground cumin powder and 1/2 teaspoon dried oregano to the mixture, stir well, and cook for 30 to 50 seconds.

Add 2 cups of basmati or jasmine rice, stir well, and cook for a couple of minutes, stirring often to prevent burning.

Add the broth mixture to the pan and stir well, scraping the bottom and sides. Bring the mixture to a gentle simmer.

Arrange the chicken pieces on top of the rice mixture, cover, and turn off the heat.

Transfer the pan to the preheated oven and cook for 40 minutes or until the chicken is cooked through.

Once cooked, remove the chicken and rice from the oven, sprinkle with 1 cup of peas and 1/3 cup of sliced black olives, cover, and let stand for 5 minutes before serving.

Optionally, remove the skin and bone from the chicken and shred it, then gently mix the shredded chicken, peas, and olives into the rice.

Cooking Techniques

Equipment Needed

Spice Level: