Soy-Free Arroz con Pollo

Elevate your dinner game with this vibrant and flavorful Soy-Free Arroz con Pollo, a wholesome take on the classic Latin American dish. This recipe skips soy-based ingredients without sacrificing depth of flavor, featuring tender, golden-seared chicken thighs nestled in a fragrant, one-pot medley of spiced long-grain rice, aromatic vegetables, and savory chicken broth. Accentuated with the warming notes of cumin and turmeric and finished with pops of vibrant green peas, fresh cilantro, and a hint of lime, this dish is as visually stunning as it is delicious. Perfect for feeding a family or impressing guests, this easy, gluten-free comfort food comes together in under an hour, making it an ideal weeknight dinner or weekend staple.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 large yellow onion
• 1 medium green bell pepper
• 3 cloves garlic cloves
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 3 cups chicken broth
• 1.5 cups long-grain white rice
• 2 tablespoons tomato paste
• 1 leaf bay leaf
• 0.5 cup frozen peas
• 2 tablespoons fresh cilantro
• 4 wedges lime wedges

Directions

Step 1

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

Step 2

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

Step 3

Add the chicken thighs to the pan, skin side down, and sear for 4-5 minutes until the skin is golden brown. Flip and cook the other side for another 4 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the chopped onion and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Step 5

Add minced garlic to the pan and cook for an additional minute until fragrant.

Step 6

Stir in the ground cumin and turmeric, allowing them to toast slightly in the pan for about 30 seconds.

Step 7

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Step 8

Stir in the rice, tomato paste, and bay leaf. Bring the mixture to a gentle simmer.

Step 9

Nestle the chicken thighs back into the pan, covering them partially with the rice mixture.

Step 10

Cover the skillet or Dutch oven with a lid, reduce the heat to low, and cook for 30 minutes. Avoid lifting the lid during this time.

Step 11

After 30 minutes, scatter the frozen peas over the top of the rice and chicken. Cover again, and cook for an additional 5-7 minutes until the peas are tender and the rice is cooked through.

Step 12

Remove the pan from heat and let it sit, covered, for about 5 minutes.

Step 13

Before serving, garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2135.0g)

Amount per serving	% Daily Value*
Calories	2176.0

Total Fat 96.4g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 564mg	0%
Sodium 4563.6mg	0%
Total Carbohydrate 136.6g	0%
Dietary Fiber 14.5g	0%
Total Sugars 21.5g
Protein 184.4g	0%

Vitamin D 42IU	0%
Calcium 295.3mg	0%
Iron 17.3mg	0%
Potassium 3397.1mg	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: 40.3%

Protein: 34.3%

Carbs: 25.4%