LeMoine Family Kitchen

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Arroz Con Pollo {Chicken & Rice}

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Arroz Con Pollo | LeMoine Family Kitchen #chicken #onepot #dinner #spanish #chickenandrice #chickenandolives #budgetfriendly

 

Budget friendly- check! One pot meal- check! Amazing flavors- check! This Arroz Con Pollo {aka chicken and rice} is absolutely awesome and I am so glad we had enough leftover for lunch the next day because it was one of those meals you just want to keep eating despite being full. Chicken thighs, onion, garlic, crushed tomatoes, red bell pepper, manzanilla olives and sofrito slow simmered until the chicken is just falling apart tender and the sauce that develops is just perfect!!! 

Heres how the flavor is just layered on in this Arroz Con Pollo… The skin on chicken thighs are browned in the pan then set to the side for a moment. The onion, garlic and bell pepper is then sautéed in there just soaking up the already great flavors! After the veggies are softened you add in the crushed tomatoes, sofrito {can be found in the International aisle of the grocery store}, olives and some water. Slow simmered for 2 hours. At that point I added in brown rice to cook right in the sauce. At the very end, once the rice is cooked through, I added some frozen carrots and peas for some brightness. This is a great family meal and I do hope you give it a try!

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Arroz Con Pollo {Chicken and Rice}

Arroz Con Pollo {Chicken and Rice}

Ingredients

  • 8 skin on chicken thighs
  • 1 large sweet onion, small dice
  • 4 garlic cloves, crushed
  • 1 large or 2 medium red bell peppers, small dice
  • 10 oz jar manzanilla olives
  • 3/4 cup sofrito {jarred seasoned tomato cooking base}
  • 1 can crushed tomatoes
  • 1 cans worth water
  • 1 1/2 cups brown rice
  • 1 - 1 1/2 cups frozen carrots and peas
  • olive oil
  • salt, pepper & garlic powder

Instructions

  1. Season both sides of the chicken thighs with salt, pepper and garlic powder.
  2. In a large heavy pot, over medium high heat, add enough olive oil to just coat the bottom of the pot.
  3. Place the chicken skin side down {in a couple batches not to overcrowd} in the pot. Cook until a golden color has developed then flip and brown on the other side. Remove the chicken and set aside.
  4. Repeat with the remaining chicken and again set aside.
  5. Add the onion, garlic and red bell pepper into the pan, season lightly with salt and pepper. Cook until softened.
  6. Add in the olives, sofrito, tomatoes, water and chicken. Stir to combine.
  7. Simmer for 2 hours, stirring occasionally to prevent burning in the bottom of the pan.
  8. Stir in the rice, cover the pot and cook until the rice is cooked through. Again, stirring occasionally to prevent sticking.
  9. Once the rice is cooked go ahead and stir in the peas and carrots.
  10. Season with salt and pepper to taste.
https://www.lemoinefamilykitchen.com/2014/10/arroz-con-pollo/

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Reader Interactions

Comments

    • Angela LeMoine

      I so appreciate you stopping by!!! I hope you give this recipe a try… its absolutely delicious and one the whole family will love!!! Looking forward to stopping by to check out your site now 🙂 Have a great weekend!

      Reply

    • Angela LeMoine

      Thanks! I can’t believe I forgot to mention. It will vary depending on the type of rice. You could use a 10 minute rice. If you use a regular rice it will take about 15 minutes.

      Reply

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