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Looking for an easy and delicious one-pot meal? Try our recipe for One-Pot Arroz Con Pollo - a flavorful twist on the classic chicken and rice dish. Made with key ingredients like saffron, bell peppers, and chicken thighs, this recipe is perfect for busy weeknights or as a crowd-pleasing meal. Plus, it can be easily customized with your favorite toppings and served with a variety of sides. Check out our step-by-step guide and start cooking tonight!

 

 

One-Pot Arroz Con Pollo: The Ultimate Comfort Food

Are you tired of the same old chicken and rice dishes? Look no further than One-Pot Arroz Con Pollo! This classic Spanish recipe has been a go-to for busy weeknights for generations and for good reason. Not only is it incredibly easy to make, but it’s also a crowd-pleaser that will leave everyone satisfied.

Using only one pot, this dish is the epitome of simple cooking. Juicy chicken thighs are seared to perfection, then cooked together with rice, vegetables, and flavorful spices until everything is tender and delicious. The result is a one-pot wonder that’s loaded with flavor and perfect for serving up to the whole family.

This One-Pot Arroz Con Pollo recipe is not only easy to make, but it’s also incredibly versatile. You can switch up the vegetables or the spices to create a dish that’s uniquely your own. Plus, the leftovers make for an easy and delicious lunch the next day. So, the next time you’re in a pinch for a quick and tasty dinner, try making this One-Pot Arroz Con Pollo – your taste buds will thank you!

 

 

Where Did The Recipe Originate?

Arroz Con Pollo, or "rice with chicken," is a beloved dish that can be found in many Latin American countries, from Mexico to Peru. While each region has its own unique take on the recipe, the basic ingredients remain the same: rice, chicken, and a variety of herbs and spices.

The dish's origins can be traced back to Spain, where a similar dish called Arroz Con Costra was commonly served. This dish consisted of rice and chicken cooked in a clay pot, with a crispy crust formed on top. When Spanish colonizers brought the dish to Latin America, it evolved to include local ingredients and cooking techniques.

Today, Arroz Con Pollo remains a staple of Latin American cuisine, and is often served at family gatherings and special occasions. It's a dish that's deeply rooted in history and culture, and its popularity shows no signs of waning anytime soon.

 

 

 

Key Ingredients

The key ingredients for this dish include chicken thighs, rice, vegetables such as onion, bell peppers, and tomatoes, and flavorful spices such as cumin, smoked paprika, and saffron. The combination of these ingredients creates a deliciously fragrant and flavorful dish that will transport you to the streets of Spain.

 

 

How to Make Arroz Con Pollo

First, heat a large skillet or Dutch oven over medium-high heat. Add in the chicken thighs and cook until they’re browned on both sides. Remove the chicken from the pan and set aside. In the same pan, add in the onions, bell peppers, and garlic and sauté until they’re fragrant and tender. Next, add in the rice, tomatoes, chicken broth, and spices and stir everything together. Place the chicken back into the pan, cover it with a lid, and simmer for about 20 minutes or until the rice is cooked through and the chicken is tender.

 

 

Can You Freeze One-Pot Arroz Con Pollo?

Yes! This dish freezes incredibly well. Once it has cooled, store it in an airtight container and freeze it for up to 3 months. To reheat, simply thaw it in the fridge overnight and then heat it up in the microwave or on the stove.

 

 

Tips & Variations

• To make this dish even more flavorful, add in some chorizo or smoked sausage.
• If you don’t have saffron, you can substitute turmeric instead.
• For a vegetarian option, swap out the chicken for chickpeas or black beans.
• To make this dish spicier, add in some diced jalapeño peppers or a pinch of cayenne pepper.

Easy Arroz Con Pollo is a complete meal in itself, with protein from the chicken, carbs from the rice, and veggies from the bell peppers and onions. However, you can still add some sides to make the meal even more satisfying and well-rounded.

 

 

What To Serve With One-Pot Arroz Con Pollo

One-Pot Arroz Con Pollo is a complete meal in itself, with protein from the chicken, carbs from the rice, and veggies from the bell peppers and onions. However, you can still add some sides to make the meal even more satisfying and well-rounded.

Here are some ideas for what to serve with One-Pot Arroz Con Pollo:

• A simple green salad with a vinaigrette dressing can add some freshness and crunch to the meal.
• Avocado slices or guacamole can provide some creaminess and healthy fats.
• Black or pinto beans, either canned or cooked from scratch, can be a great source of fiber and protein.
• Roasted or grilled vegetables, such as zucchini, eggplant, or asparagus, can complement the flavors of the dish and add some variety.
• Tortilla chips or warm corn tortillas can be used to scoop up the rice and chicken, or to make mini tacos.
• A side of salsa or hot sauce can add some extra heat and flavor to the dish.

Overall, the possibilities for side dishes are endless, so feel free to get creative and mix and match according to your preferences and what you have on hand.

  

How to Store & Reheat Leftovers

To store leftovers, simply transfer the One-Pot Arroz Con Pollo to an airtight container and store it in the fridge for up to 3 days. To reheat, simply microwave it until it’s heated through or reheat it on the stove with a splash of chicken broth to keep it from drying out.

 

In conclusion, One-Pot Arroz Con Pollo is a classic Spanish dish that’s easy to make and packed with flavor. With a few simple ingredients and one pot, you can create a meal that will satisfy everyone’s taste buds. Whether you’re cooking for one or a whole family, this dish is sure to become a go-to in your meal rotation. So, grab some chicken thighs and rice, and get cooking – your taste buds will thank you!

 

More One-Pot Wonder Meals:

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Unlock the Flavor of One-Pot Creamy Tuscan Tomato Basil Chicken Pasta

One-Pot Skillet Ravioli (The Ultimate Comfort Food for Busy Weeknights)

One-Pot Wild Rice Skillet (Makes Dinner a Breeze!)

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One-Pot Arroz Con Pollo (The Perfect Recipe for Busy Weeknights)

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Ingredients

• 1 lb boneless, skinless chicken thighs, cut into small pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups long-grain white rice
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions

Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.

Add the onion, red bell pepper, and garlic to the skillet and cook until the vegetables are tender, about 5 minutes.

Stir in the rice, tomato paste, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

Pour in the chicken broth and stir well to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.

Stir in the frozen peas and cooked chicken, and cook for another 2-3 minutes until the peas are heated through and the chicken is cooked through.

Remove the skillet from heat and stir in the chopped cilantro. Season with salt and pepper to taste.