Dairy-Free Arroz con Pollo

Savor the comforting flavors of Latin cuisine with this vibrant Dairy-Free Arroz con Pollo! This one-pot wonder combines tender, golden-browned chicken thighs with fluffy, saffron-infused rice, juicy tomatoes, and sweet bell peppers, all simmered together in a savory broth. A medley of smoked paprika, cumin, and garlic ensures every bite is bursting with warm, aromatic spices, while the addition of frozen peas adds a pop of color and texture. Perfectly suited for those avoiding dairy, this dish delivers creamy richness without the use of cream or cheese. Ready in just an hour, this hearty and wholesome meal is ideal for family dinners or meal prep, and it’s beautifully garnished with fresh cilantro and a squeeze of zesty lime for a bright, flavorful finish.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 large, diced bell pepper
• 3 cloves, minced garlic
• 2 tablespoons tomato paste
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 14-ounce can diced tomatoes
• 1 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.25 teaspoon saffron threads
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped for garnish fresh cilantro
• 1 cut into wedges, for serving lime

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the chicken thighs and brown on both sides, about 4-5 minutes per side. Remove from the pan and set aside.

Step 4

In the same pan, add the diced onion and bell pepper. Sauté until the onion is translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for 1 more minute until fragrant.

Step 6

Stir in the tomato paste, cumin, smoked paprika, and saffron threads; cook for another minute to combine flavors.

Step 7

Add the rice and stir to coat the grains with the oil and spices.

Step 8

Pour in the chicken broth, the can of diced tomatoes (including juice), and add the bay leaf. Stir together and bring to a simmer.

Step 9

Return the chicken thighs to the pan, nestling them into the rice mixture.

Step 10

Cover and reduce the heat to low. Cook for 20 minutes without lifting the lid.

Step 11

After 20 minutes, scatter the frozen peas over the top of the rice. Cover again and cook for another 5-10 minutes or until the rice is tender and all liquid is absorbed.

Step 12

Once cooked, remove from heat and let it rest, covered, for 5 minutes.

Step 13

Remove the lid, discard the bay leaf, and fluff the rice with a fork.

Step 14

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2474.1g)

Amount per serving	% Daily Value*
Calories	1998.6

Total Fat 82.1g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 567.0mg	0%
Sodium 4930.6mg	0%
Total Carbohydrate 163.0g	0%
Dietary Fiber 27.2g	0%
Total Sugars 35.8g
Protein 153.9g	0%

Vitamin D 31.8IU	0%
Calcium 448.6mg	0%
Iron 19.3mg	0%
Potassium 4023.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 30.7%

Carbs: 32.5%