Spanish-Style Chicken and Rice (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.

Prep chicken thighs by inspecting and cleaning, removing excess fat and feathers.

Soak chicken thighs in a mixture of fresh lime juice and cold tap water for at least 30 seconds, then rinse and drain.

Pat chicken thighs dry to ensure seasoning sticks.

Season chicken with olive oil, soy sauce, homemade adobo seasoning, smoked paprika, all-purpose seasoning, fresh black pepper, and custom seasoning blend, rubbing it under the skin and in crevices.

Cover seasoned chicken and let it sit for at least 15 minutes (overnight is best).

Heat vegetable oil in a heavy-bottomed Dutch oven cast iron pot over medium-high heat.

Brown chicken thighs skin side up for 6-7 minutes, then flip and brown skin side down for another 6-7 minutes, removing them to a bowl afterward.

Pour off all but 2 tablespoons of oil from the pot and reduce heat to medium.

Add fresh onions, bell peppers, and garlic to the pot, sautéing for 3-4 minutes until softened, stirring to combine.

Add butter, then washed rice, and fresh thyme leaves, stirring to combine and cooking for 1 minute.

Pour in dry white wine and cook uncovered for 2 minutes.

Add tomatoes with juices, chicken stock, turmeric, bay leaves, capers, and red pepper flakes, along with frozen green peas, and taste for seasoning.

Nestle browned chicken into the rice mixture, reduce heat to medium-low, cover, and cook for 15-20 minutes until rice is tender.

After 20 minutes, fluff the rice with a fork and ensure chicken is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary