Healthy Stove Top Arroz Con Pollo

Transform your weeknight dinners with this vibrant and **Healthy Stove Top Arroz Con Pollo**, a one-pan wonder that’s both nourishing and bursting with flavor. Tender, golden-seared chicken thighs are nestled into a bed of fluffy long-grain rice infused with the savory warmth of cumin, paprika, and oregano. Packed with colorful sautéed onions, bell peppers, and sweet peas, this dish is a wholesome twist on the classic comfort food. Made entirely on the stovetop in just 50 minutes, it’s a quick and easy recipe perfect for busy families. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that takes this healthy arroz con pollo to the next level. Great for satisfying cravings without compromising on nutrition, this dish is your go-to for a simple, delicious, and balanced dinner.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1.5 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped
• 4 pieces lime wedges (optional)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 2

Season the chicken thighs with half the salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

Add the remaining olive oil to the skillet. Sauté the diced onion and bell peppers for 5-6 minutes until softened.

Step 4

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Step 5

Add the rice to the skillet, stirring to coat it in the tomato and vegetable mixture. Allow the rice to toast for 2 minutes.

Step 6

Pour in the chicken broth, then stir in the cumin, paprika, oregano, and remaining salt and pepper. Bring the mixture to a gentle simmer.

Step 7

Nestle the seared chicken thighs into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 20 minutes.

Step 8

Remove the lid and check that the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).

Step 9

Stir in the frozen peas, cover again, and cook for an additional 5 minutes.

Step 10

Turn off the heat and let the dish rest for 5 minutes before fluffing the rice with a fork.

Step 11

Garnish with fresh cilantro and serve with optional lime wedges for squeezing over the dish.

Nutrition Facts

Serving size	(2072.7g)

Amount per serving	% Daily Value*
Calories	1838.2

Total Fat 76.9g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 2975.2mg	0%
Total Carbohydrate 151.7g	0%
Dietary Fiber 20.1g	0%
Total Sugars 31.0g
Protein 133.6g	0%

Vitamin D 28IU	0%
Calcium 255.0mg	0%
Iron 14.7mg	0%
Potassium 2645.6mg	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: 37.8%

Protein: 29.1%

Carbs: 33.1%