Sugar-Free Arroz con Pollo

Discover a healthy twist on a classic favorite with this Sugar-Free Arroz con Pollo recipe! Perfect for weeknight dinners or meal prep, this wholesome dish combines tender, seared chicken thighs with fluffy, flavorful rice infused with aromatic spices like cumin and smoked paprika. Packed with vibrant vegetables—bell peppers, onions, and sweet peas—and cooked in a savory low-sodium chicken broth, this sugar-free version of the traditional Latin American comfort food is both nutrient-rich and satisfying. With its one-pot convenience and a garnish of fresh cilantro and zesty lemon wedges, this dish is as easy to prepare as it is delicious. Ideal for those seeking a low-sugar, family-friendly meal, Sugar-Free Arroz con Pollo will surely become a staple in your recipe rotation!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 6 pieces skinless, bone-in chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 cups short grain white rice
• 3.5 cups low-sodium chicken broth
• 1 cup canned diced tomatoes, no salt added
• 1 cup frozen peas
• 0.25 cup fresh cilantro, chopped
• 1 medium lemon, cut into wedges

Directions

Step 1

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

Step 2

Season the chicken thighs with salt and black pepper.

Step 3

Place the chicken thighs in the hot oil, skin side down, and sear until browned, about 5 minutes per side. Remove the chicken and set aside.

Step 4

In the same pan, add the chopped onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Step 5

Add the minced garlic, cumin, and smoked paprika to the pan. Stir constantly for about 30 seconds until fragrant.

Step 6

Stir in the rice and let it toast for about 2 minutes, stirring frequently.

Step 7

Pour in the chicken broth and canned diced tomatoes, and bring the mixture to a boil.

Step 8

Return the chicken thighs to the skillet, nestling them into the rice. Reduce the heat to low, cover, and let simmer for 25 minutes.

Step 9

Once the rice is tender and the chicken is cooked through, add the frozen peas and stir to combine. Cook for another 5 minutes until the peas are heated through.

Step 10

Remove from heat and let the dish stand, covered, for about 5 minutes.

Step 11

Garnish with fresh cilantro and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2932.5g)

Amount per serving	% Daily Value*
Calories	2913.5

Total Fat 133.2g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 981mg	0%
Sodium 3409.2mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 23.3g	0%
Total Sugars 35.4g
Protein 265.8g	0%

Vitamin D 0IU	0%
Calcium 346.7mg	0%
Iron 17.5mg	0%
Potassium 4177.1mg	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: 41.4%

Protein: 36.8%

Carbs: 21.8%