Arroz Con Pollo | FoodieAtlas

Ingredients

1 whole chicken, cut into pieces (about 3-4 pounds)
2 tablespoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1 cup tomato sauce
2 cups chicken broth
2 cups long-grain rice, rinsed
1 cup frozen peas
1 cup diced carrots
1/4 cup fresh cilantro, chopped (for garnish)
1/4 cup pitted green olives, sliced (optional)
1/4 cup capers (optional)
Juice of 1 lime

Instructions

Prepare the Chicken

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onion, red bell pepper, and green bell pepper. Cook until the vegetables are softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add Spices and Sauce

Add the ground cumin, ground paprika, ground turmeric, dried oregano, salt, and black pepper to the pot. Stir to combine.

Mix in the tomato sauce and cook for 2-3 minutes to let the flavors meld.

Cook the Rice and Chicken

Return the browned chicken pieces to the pot.

Pour in the chicken broth and bring to a boil.

Stir in the rinsed rice, making sure it's evenly distributed.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.

In the last 10 minutes of cooking, add the frozen peas and diced carrots.

Finish and Serve

Once the rice and chicken are fully cooked, remove the pot from heat.

Stir in the chopped fresh cilantro, sliced green olives, and capers (if using).

Drizzle with lime juice before serving.