Arroz con Pollo

(Photo credit (c) 2017 by Tristan Sullivan)

I’m taking a break from posting cookie recipes (since you’re all probably cookie-d out by now) to post an oldie-but-goodie one-pot 40/30/30 recipe – Arroz con Pollo.

When my best friends from California came to visit a few months ago and I was doing most of the cooking (to save money and to promote healthy eating for my friends), my friends requested a rice dish besides Chicken Adobo.  

And so the 40/30/30 recipe for Arroz con Pollo was born – my friends loved this dish so much that I almost didn’t have a chance to eat it since they almost ate every serving before their visit ended!

Now, I know that there are 50 million different Arroz con Pollo recipes from Latin America, but this one was adapted from the Mexican style that uses bell peppers and tomato paste as part of the soup base.  The best part about this dish is that it’s a one-pot wonder and the portions freeze well.

I guarantee that this dish will definitely be part of your meal prepping plan soon – enjoy!


(makes 8 servings)

5 tbsp. olive oil
40 oz. boneless & skinless chicken thighs, thawed (I recommend the ones from Trader Joe’s)
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. crushed garlic

1 medium-sized onion, chopped (about 4.5 oz whole)
1 red bell pepper, chopped (about 5 oz. whole)
2 1/2 cups of uncooked brown rice
5 1/2 cups of water
2 tbsp. unsalted chicken bouillon
1/4 cup tomato paste
1 tsp. cumin
1 tsp. chili powder

1/2 tsp. cayenne pepper (optional)
1/4 cup frozen peas
1/4 cup frozen carrots

1.  Rinse and drain brown rice and set aside.
2.  Season chicken thighs with 1/2 tsp. salt and 1/4 tsp black pepper.
3.  Chop onions and bell pepper and set aside.
4.  In a large pot under medium-high heat, add 2 tbsp. olive oil and sear chicken thighs for 5 minutes on each side until slightly brown.  Remove from the pot and set aside in a separate container.
5.  Add remaining olive oil and saute garlic, onion, and bell pepper for 3-5 minutes until all ingredients have slightly softened and the onions are slightly translucent.
6.  Add water, rice, bouillon, tomato space, remaining salt and black pepper, chili powder, and cayenne pepper (optional) and stir for a minute (this is to help de-glaze the pot and build a flavor base in the broth).
7.  Lay chicken thighs in the pot on top of the rice mixture, and add peas and carrots.  Adjust temperature to low heat, cover the pot and let simmer for 45 minutes – 1 hour.  Stir the mixture every 10 minutes or so.  The dish has completed cooking if the chicken will fall apart with a spoon, all liquid has been absorbed, and the rice is tender.
8.  Shred the chicken and mix the rice before serving.

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