Arroz con Pollo

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  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup basmati rice
  • 4 Roasted Deviled Chicken Thighs, skin and bones discarded, chicken cut into 1-inch dice
  • Kosher salt and freshly ground pepper
  • 1/2 cup frozen baby peas, thawed
  • Chopped cilantro and lime wedges, for serving

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally until tender, about 6 minutes. Add the smoked paprika, oregano and cumin and cook for 1 minute, until fragrant. Add the chicken broth, rice and chicken meat, bring to a boil, cover and simmer over low heat for 18 minutes. Remove from the heat, add the peas, cover and let stand 5 minutes. Using a fork, fluff the rice and season with salt and pepper. Spoon the rice into bowls, sprinkle with cilantro and serve with lime wedges.

Contributed By Published September 2012

470032 recipes/arroz-con-pollo-april-2009 2013-12-06T23:09:05+00:00 Melissa Rubel Jacobson latin-american|mexican|4|basic-easy|fast|make-ahead|web-exclusive|weeknight-dinner|lunch september-2012,chicken and rice,arroz con pollo,leftover chicken,easy chicken,Melissa Rubel recipes,arroz-con-pollo-april-2009 470032

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