So Easy Arroz Con Pollo Spanish Chicken and Rice

Discover the ultimate comfort food with this "So Easy Arroz Con Pollo Spanish Chicken and Rice" recipe, a one-pan wonder that brings bold Spanish-inspired flavors to your table with minimal effort. Tender, golden-browned chicken thighs are nestled in a fragrant bed of seasoned long-grain rice, infused with the savory flavors of smoked paprika, cumin, oregano, and a touch of crushed tomatoes. Perfectly balanced with sweet peas and vibrant bell peppers, this dish is both hearty and colorful. Ready in just under an hour, it's a family-friendly meal that's ideal for busy weeknights or laid-back gatherings. Serve this classic Spanish chicken and rice dish straight from the skillet and garnish with fresh parsley for a beautiful, satisfying meal everyone will love!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup frozen peas
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

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

Step 3

Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the diced onion and red bell pepper for 4-5 minutes until softened.

Step 4

Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute until fragrant.

Step 5

Add the rice to the skillet, stirring to coat it in the oil and spices for about 1-2 minutes.

Step 6

Pour in the chicken broth and crushed tomatoes, stirring well to combine. Bring the mixture to a gentle simmer.

Step 7

Nestle the seared chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (165°F internal temperature).

Step 8

Stir in the frozen peas during the last 5 minutes of cooking, allowing them to warm through.

Step 9

Once done, remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and adjust seasoning with additional salt and pepper if needed.

Step 10

Garnish with chopped fresh parsley, and serve hot. Enjoy your comforting and flavorful Arroz Con Pollo!

Nutrition Facts

Serving size	(2620.0g)

Amount per serving	% Daily Value*
Calories	2996.0

Total Fat 185.0g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 4814.1mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 18.9g	0%
Total Sugars 27.7g
Protein 194.7g	0%

Vitamin D 0IU	0%
Calcium 379.6mg	0%
Iron 21.9mg	0%
Potassium 3897.8mg	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: 55.0%

Protein: 25.7%

Carbs: 19.3%