Classic Arroz con Pollo (One-Pot Chicken and Rice)

Tender, golden chicken thighs simmer with sofrito, sweet peppers, tomatoes, peas, and fragrant spices in this comforting one-pot Latin American rice dinner.

Prep: 20 min · Cook: 50 min · Yield: 6 · Method: Stovetop

Ingredients

• 3.5 pounds bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 large green bell pepper
• 4 cloves garlic
• 8 ounces tomato sauce
• 2 cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 cup frozen green peas

Cooking instructions

1. Pat the chicken dry and season all over with 1 teaspoon of the salt and the black pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook until deeply browned, 6 to 8 minutes. Turn and brown the other side for 3 minutes. Transfer the chicken to a plate. (about 11 min) — Medium-high heat
2. Reduce the heat to medium. Add the onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and remaining 1 teaspoon salt; cook for 30 seconds. (about 6 min) — Medium heat
3. Stir in the tomato sauce and rice, scraping up any browned bits. Cook until the rice is coated and lightly toasted, about 2 minutes. (about 2 min) — Medium heat
4. Pour in the chicken broth and bring to a simmer. Arrange the chicken skin-side up over the rice, including any juices from the plate. Cover, reduce the heat to low, and simmer until the rice is tender and the chicken reaches at least 165°F in the thickest part, 30 to 35 minutes. (about 35 min) — Low heat
5. Scatter the peas over the rice, cover, and cook until heated through, about 5 minutes. Remove from the heat and let the arroz con pollo rest, covered, for 10 minutes. Fluff the rice gently around the chicken and serve hot. (about 15 min) — Off heat