Dutch Oven 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.

Heat a little canola oil in a Dutch oven over medium heat.

Season the chicken thighs and breasts with kosher salt, black pepper, garlic powder, and paprika.

Place the chicken skin side down in the Dutch oven and brown for about 7 minutes, then flip to brown the other side.

Remove the chicken and place it on a clean pan.

Add chopped onion, jalapeno, and red bell pepper to the pot; sauté until softened, scraping the bottom to deglaze.

Add garlic and cook for about 1 minute until fragrant.

Stir in 2 cups of medium grain rice, ensuring it gets coated in the fat.

Add the seasoning packet and stir well.

Pour in chicken stock, mixing thoroughly, and bring to a simmer.

Return the chicken to the pot, cover, and transfer to a preheated oven at 350°F.

Cook in the oven until the rice is tender and the chicken is cooked through, about 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: