Adobo-seasoned chicken simmered with rice, peppers, and peas for a traditional arroz con pollo that’s hearty, comforting, and full of flavor.
Ingredients
- 3/4 cup cilantro, fresh, chopped
- 1 each bell pepper green, medium, and, chopped, seeded
- 1 each onion white, medium, chopped, divided
- 3 cups chicken stock
- 8 each chicken thighs boneless, skinless
- 2 tablespoons Adobo Seasoning, divided
- 1 tablespoon vegetable oil
- 1 each bell pepper red, medium, small dice, seeded
- 2 cups medium-grain white rice, rinsed
- 1 1/2 teaspoons Cumin, Ground
- 1 teaspoon Paprika, Smoked
- 14 ounces tomatoes, canned, undrained, diced
- 1/2 cup green olives pimento-stuffed, ( ), optional, sliced
- 3/4 cup peas, frozen, thawed
Nutrition Information
(per serving)
Adobo-seasoned chicken simmered with rice, peppers, and peas for a traditional arroz con pollo that’s hearty, comforting, and full of flavor.
Key products
Instructions
Prep
- Heat oven to 350°F. Place cilantro, green pepper, and 1/2 of the onion in food processor. Process until finely chopped, scraping down sides of bowl as needed. Set aside.
- In a saucepot, bring stock to simmer. Pat chicken dry. Sprinkle with 1 tbsp. of the Adobo Seasoning. Heat oil in oven-proof skillet or Dutch oven on medium heat. Add chicken; sear until all sides are golden brown. Remove from skillet.
- Add remaining onion and red bell pepper to pan. Sauté 3 minutes until softened. Stir in rice and remaining 1 tbsp. Adobo Seasoning, cumin and smoked paprika. Sauté just until rice is translucent. Add cilantro mixture and briefly cook until fragrant.
- Transfer rice mixture to half hotel pan. Add diced tomatoes, warmed chicken stock, olives (if using), and chicken (including any juices). Cover tightly with aluminum foil.
- Bake 22 to 25 minutes. Remove from oven and let stand 10 minutes, covered. Fluff rice with fork; stir in peas. Serve rice topped with chicken. Garnish with cilantro.
