Nana's Arroz Con Pollo Yellow Rice Chicken

Warm your kitchen with the comforting aromas of **Nana's Arroz Con Pollo Yellow Rice Chicken**, a soul-satisfying one-pot meal bursting with flavor. This classic dish pairs tender, golden-seared chicken thighs with fragrant, saffron-hued yellow rice seasoned with Sazón, cumin, and oregano. Simmered in a rich chicken broth alongside sweet bell peppers, onions, garlic, and a pop of green peas, every bite is packed with warmth and vibrant Latin-inspired flavors. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish. Perfectly portioned for family dinners, this recipe is easy, hearty, and ready in under an hour—ideal for busy weeknights or celebratory feasts. Whether you’re craving comforting homemade goodness or looking to replicate nostalgic flavors, this crowd-pleaser is a must-try!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Olive oil
• 1 medium, finely chopped Yellow onion
• 1 medium, diced Red bell pepper
• 4 minced Garlic cloves
• 2 cups Long-grain white rice
• 4 cups Chicken broth
• 2 packets Sazón seasoning (with achiote)
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Frozen peas
• 0.25 cup, chopped (optional) Fresh cilantro
• 1 for serving Lime wedges

Directions

Step 1

Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 4 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, lower the heat to medium and add the chopped onion and diced bell pepper. Sauté for 5-6 minutes until softened.

Step 5

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

Step 6

Stir in the rice, ensuring it is coated with the oil and vegetable mixture for 1-2 minutes.

Step 7

Add the chicken broth, Sazón seasoning, ground cumin, dried oregano, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.

Step 8

Return the chicken to the skillet, nestling it into the rice. Bring the mixture to a simmer.

Step 9

Lower the heat to medium-low, cover the skillet, and cook for 20-25 minutes, or until the chicken is cooked through and the rice is tender.

Step 10

Add the frozen peas during the last 5 minutes of cooking, stirring them gently into the rice.

Step 11

Remove the skillet from the heat, allowing it to rest, covered, for 5 minutes.

Step 12

Sprinkle fresh cilantro on top, if desired, and serve warm with lime wedges for squeezing over the dish.

Nutrition Facts

Serving size	(2735.2g)

Amount per serving	% Daily Value*
Calories	3121.5

Total Fat 185.4g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 5945.1mg	0%
Total Carbohydrate 169.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 20.5g
Protein 198.4g	0%

Vitamin D 0IU	0%
Calcium 348.9mg	0%
Iron 21.5mg	0%
Potassium 3573.5mg	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: 53.1%

Protein: 25.3%

Carbs: 21.6%