Arroz con Pollo
with olives / peas and carrots

Name: Arroz con Pollo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 2 cloves Garlic, chopped; 1 1/2 tsp Coriander, ground; 1 1/2 tsp Cumin; 1/2 tsp Turmeric; 1/2 tsp Oregano, dried; 1/2 tsp Black pepper; 1/2 tsp Salt; 4 Chicken thighs, boneless and skinless; 1 Tbsp + 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 2 tsp Vinegar, apple cider; 1 cup Rice, uncooked white (preferably long grain); 2 cups Stock, any type; 1 1/2 cups Peas and carrots, frozen; 1 cup Olives, green and pitted; 2 tsp Olive brine (opt) (from a jar of olives); for serving Salsa; for serving Sour cream (sub plain or Greek yogurt)

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

We are excited to introduce our take on this one-pan Spanish rice dish that was requested by several of our community members. Giving the chicken thighs a good sear on the stove before adding the other ingredients will help build flavor.
Smarts: Cook time will vary a bit depending on the thickness of the chicken thighs and the age of the rice you use. Just be sure to check the chicken for doneness and taste to make sure the rice is tender before pulling the pan out of the oven.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Arroz con Pollo:

Onions, medium - 1 , diced
Garlic - 2 cloves , chopped
Coriander, ground - 1 1/2 tsp
Cumin - 1 1/2 tsp
Turmeric - 1/2 tsp
Oregano, dried - 1/2 tsp
Black pepper - 1/2 tsp
Salt - 1/2 tsp
Chicken thighs, boneless and skinless - 4
Oil, cooking - 1 Tbsp + 1 Tbsp
Tomato paste - 2 Tbsp
Vinegar, apple cider - 2 tsp
Rice, uncooked white - 1 cup (preferably long grain)
Stock, any type - 2 cups
Peas and carrots, frozen - 1 1/2 cups
Olives, green and pitted - 1 cup
Olive brine (opt) - 2 tsp (from a jar of olives)
Salsa - for serving
Sour cream - for serving (sub plain or Greek yogurt)

Prep

Onions / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) - Prep as directed. (Can be done up to 5 days ahead)
Spice mix - Combine coriander, cumin, turmeric, oregano, black pepper, and salt. (Can be done up to 5 days ahead)
Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C.
Heat a Dutch oven with a lid over medium-high heat. Add first part of oil and then chicken to heated oil. Sear chicken on both sides until golden brown but not cooked through. Set chicken aside and return pan to heat.
Add second part of oil and then onions. Saute until soft, ~3 minutes. Add garlic and spice mix and saute 1 minute. Add tomato paste and saute 1 minute more.
Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
Add rice and stir until coated in spices.
Stir in stock, frozen peas and carrots (no need to defrost them first), olives, and olive brine and bring to a simmer. Place chicken on top of the rice. Cover with a lid and transfer to the oven. Bake, covered, until rice absorbs liquid and chicken is cooked through, 18 to 20 minutes.
Serve chicken and rice with salsa and sour cream. Enjoy!

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