Arroz con Pollo

🛒 Ingredients

• Chicken Thigh (boneless, skinless) 133 g · 220 kcal
• Long Grain Rice (uncooked) 50 g · 175 kcal
• Olive Oil 8 g · 72 kcal
• Yellow Onion 25 g · 10 kcal
• Garlic Cloves 3 g · 4 kcal
• Red Bell Pepper 25 g · 7 kcal
• Canned Diced Tomatoes 33 g · 7 kcal
• Chicken Broth 125 g · 6 kcal
• Smoked Paprika 1 g · 1 kcal
• Ground Cumin 1 g · 2 kcal
• Dried Oregano 1 g · 2 kcal
• Saffron Threads 0 g · 0 kcal
• Frozen Peas 16 g · 13 kcal
• Pimiento-Stuffed Green Olives 8 g · 10 kcal
• Fresh Cilantro (for garnish) 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sear chicken for 3-4 minutes per side until golden brown; remove from pot and set aside, reserving any drippings.
3. Add onion, bell pepper, and garlic to the pot, cooking until softened, about 5-7 minutes. Stir in smoked paprika, cumin, and oregano, cooking for 1 minute until fragrant.
4. Stir in the diced tomatoes and rice, ensuring the rice is well coated. Pour in the chicken broth and add saffron threads.
5. Bring to a simmer, then return chicken to the pot, nestling it into the rice. Cover and reduce heat to low, cooking for 20-25 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat, gently stir in frozen peas and green olives. Let stand, covered, for 5 minutes before fluffing with a fork and garnishing with fresh cilantro.