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Rice with Chicken | Arroz con Pollo

Rice with Chicken | Arroz con Pollo

Cost $10, save $15

Source: Recommended by CookPal

  • 75 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Protein

    • 4 6-ounce chicken thighs

  • Seasonings

    • 🧂 1/2 teaspoon Kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 cube low sodium chicken bouillon

  • Vegetables

    • 🧅 1 yellow onion
    • 1 bell pepper
    • 🧄 3 garlic cloves
    • 🍅 1 can (14.5 oz) low-sodium diced tomatoes

  • Grains

    • 🍚 1 cup long-grain white rice

  • Liquids

    • 💧 2 cups water

STEPS

1

Trim chicken thighs to remove excess fat and pat dry with paper towels.

2

Place skillet over medium-high heat. Add chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Remove chicken and set aside.

3

Pour off all but 1 tablespoon of fat from the skillet.

4

Reheat skillet over low heat. Add onion, bell pepper, garlic, cumin, and oregano. Cook until onion is softened, about 10 minutes.

5

Add uncooked rice and diced tomatoes to the skillet, and stir well.

6

Add water and chicken bouillon cube. Bring to a boil over high heat. Return chicken to the pan, skin side down. Reduce heat to low and cover.

7

Cook chicken for 20 minutes. Flip chicken so skin side is up.

8

Cover again and cook for an additional 20 minutes. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

363

Calories

  • 26
    Protein
  • 45
    Carbs
  • 9
    Fats

💡 Use fresh ingredients for enhanced flavor.Serve with lime wedges or fresh cilantro for added freshness.Store leftovers in the refrigerator for up to 3 days.Use alternative proteins like boneless chicken breasts if desired.