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Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2–3 tablespoons olive oil; 1 lb. boneless skinless chicken thighs; 2 teaspoons kosher salt (divided); 4 large cloves garlic, minced; 1 shallot, minced; 1 jalapeño or serrano pepper, ribs and seeds removed, minced; 1 red bell pepper, diced; 3 tablespoons tomato paste; 2 teaspoons ground cumin; 1 teaspoon allspice; 3 tablespoons chopped fresh thyme; one 12-ounce bottle light beer; one 15-ounce can crushed tomatoes; 2 cups chicken broth; 1 bay leaf; 1 1/2 cups uncooked white rice; one 12-ounce jar green olives (I LOVE jalapeño stuffed green olives for this!); a handful of chopped fresh cilantro; a few squeezes of lime juice

Prep Time

15m

Cook Time

45m

Total Time

This Arroz Con Pollo is a flavorful and comforting one-pot meal featuring tender chicken thighs, fragrant spices, and zesty olives. The savory dish is simmered in a light beer and chicken broth base, then finished with a sprinkle of fresh cilantro and a squeeze of lime. A delicious taste of Latin American cuisine.

Recipe Options

Ingredients

Servings: 6

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2–3 tablespoons olive oil

1 lb. boneless skinless chicken thighs

2 teaspoons kosher salt (divided)

4 large cloves garlic, minced

1 jalapeño or serrano pepper, ribs and seeds removed, minced

1 red bell pepper, diced

3 tablespoons tomato paste

2 teaspoons ground cumin

3 tablespoons chopped fresh thyme

one 12-ounce bottle light beer

one 15-ounce can crushed tomatoes

2 cups chicken broth

1 1/2 cups uncooked white rice

one 12-ounce jar green olives (I LOVE jalapeño stuffed green olives for this!)

a handful of chopped fresh cilantro

a few squeezes of lime juice

Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon of salt, and cook for 8-10 minutes, flipping once, until cooked through. Remove from the pan. When cooled, roughly chop or shred the chicken into bite-sized pieces.

Turn the heat down on the pan. Add the garlic, shallot, jalapeño, and pepper to the same pan. Sauté until soft and fragrant, scraping the browned bits off the bottom, being careful not to burn the garlic.

Add the tomato paste, spices, thyme, and remaining 1 teaspoon salt; sauté for 2-3 minutes, until deep red.

Preheat the oven 350 degrees. Add beer; simmer and let it reduce for a few minutes. Add canned tomatoes, broth, and bay leaf; bring to a low simmer.

Stir in chicken and rice; bring to a low simmer. Cover with a lid and bake for 30 minutes.

Remove lid and fluff with a fork. Stir in olives, cilantro, and lime juice. Season to taste and ENJOY your masterpiece!

Arroz Con Pollo

Ingredients

Steps

Nutrition Facts

Arroz Con Pollo

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts