Mediterranean Diet Arroz con Pollo

Experience a vibrant twist on a classic dish with this Mediterranean Diet Arroz con Pollo—a wholesome, flavor-packed meal that's as nutritious as it is satisfying. Juicy, perfectly seasoned chicken thighs are nestled in a bed of nutty brown short-grain rice infused with aromatic saffron, turmeric, and paprika, delivering an irresistible depth of flavor. Colorful vegetables like red bell peppers, onions, and tomatoes add natural sweetness, while briny green olives and a fresh sprinkle of parsley provide the perfect balance of Mediterranean flair. Cooked in heart-healthy extra virgin olive oil and served with a tangy pop of lemon wedges, this one-pan wonder is an easy-to-love, family-friendly dinner designed to impress. With simple steps, bold spices, and a comforting yet healthy approach, this Arroz con Pollo is the ultimate fusion of tradition and nutrition.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1.5 pounds skinless, boneless chicken thighs
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 4 garlic cloves, minced
• 1.5 cups brown short-grain rice
• 4 cups low-sodium chicken broth
• 2 large tomatoes, chopped
• 0.5 teaspoon saffron threads
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 0.5 cup green olives, sliced
• 0.25 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Directions

Step 1

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

Step 2

Season the chicken thighs with kosher salt and black pepper. Add the chicken to the skillet and brown on all sides, about 5 minutes per side. Remove and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and red bell pepper until they begin to soften, about 5 minutes.

Step 4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the brown rice, cooking for 2 minutes until it becomes lightly toasted.

Step 6

Add the chicken broth, tomatoes, saffron threads, turmeric, cumin, and paprika. Stir well to combine.

Step 7

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

Step 8

Bring to a simmer, then reduce the heat to low. Cover and cook for 40-45 minutes until the rice is tender and the chicken is cooked through.

Step 9

Adjust seasoning with more salt and pepper to taste, if necessary.

Step 10

In the last 5 minutes of cooking, sprinkle the sliced green olives over the dish.

Step 11

Once cooked, let the arroz con pollo rest for 5 minutes before serving.

Step 12

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2149.8g)

Amount per serving	% Daily Value*
Calories	1128.4

Total Fat 65.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2850.4mg	0%
Total Carbohydrate 127.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 27.5g
Protein 27.2g	0%

Vitamin D 0IU	0%
Calcium 386.8mg	0%
Iron 12.2mg	0%
Potassium 2247.4mg	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: 48.6%

Protein: 9.0%

Carbs: 42.4%