Arroz Con Pollo

It’s wild how I haven’t noticed until recently coming across a arroz con pollo video on Instagram how long it has been since I’ve eaten arroz con pollo. In fact, and please go ahead and crucify me, I’ve also come to the realization that I haven’t owned a caldero ever in my life until now. Hah! Who would’ve thought? Well now that that’s settled I made the most bomb arroz con pollo that I am sure even my ancestors are proud of. From my kitchen to yours, I hope you find yourself enjoying making this recipe and devouring it as much as I did. Oh, and que up the “Salsa Fever” station on Pandora while you cook and you’re welcome!

Arroz Con Pollo

Ingredients

• 1 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 3/4 tsp tumeric
• 1/4 tsp black pepper
• 4 tbsp olive oil
• 6 chicken thighs, bone-in, skin-on
• 1 large red bell pepper, diced
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1/2 cup Pinot Grigio wine
• 1 15 oz. can tomato sauce
• 2 cups rice, rinsed and drained
• 3 cups chicken broth
• 1/2 tsp turmeric
• 2 bay leaves
• 1 cup frozen peas
• 1 cup manzanilla olives

Prepare

1. First, inn a large bowl combine chicken thighs with salt, onion, garlic powders, paprika, cumin, turmeric, and black pepper, and 2 tbsp olive oil and marinated thighs for one hour to a day in the refrigerator.
2. Heat large saute pan with 2 tbsp olive oil and cook the chicken thighs, skin side down, for 8 minutes on high heat. Flip and cook another 4 minutes then set aside.
3. Add onion, bell pepper, and salt and cook for 5 minutes. Add garlic and cook for 30 seconds. Add tomato sauce and cook for 2 minutes. Add rice, Pino Grigio and cook for 5 minutes. Add chicken stock, turmeric, peas, manzanilla olives, and 2 bay leaves, cover and cook for 20 minutes on medium heat.
4. Stir the rice. Add chicken thighs to the top of the rice and cook for 10 more minutes. Serve immediately and enjoy!