32. Arroz con Pollo (Rice and Chicken)

32 - Arroz con PolloAn American take on the Spanish dish. Filling and satisfying

Prep to plate time: 2 hr 30 min
Serves: 4-6


  • 4 Chicken Thighs (bone-in, skin-on)
  • 1 medium Onion, chopped
  • 1 large Green Bell Pepper, chopped
  • 1/2 cup Cilantro, chopped
  • 3 cups White Rice (medium grain)
  • 2 cups Chicken Broth
  • 1 can Tomato Sauce (8 oz)
  • 1 can Crushed Tomatoes (15 oz)
  • 1 tsp dried Oregano
  • 1/2 Tbsp Red Pepper Flakes
  • 1 Tbsp Ground Red Pepper
  • 6 cloves Garlic, minced
  • Olive Oil
  • Salt
  • Pepper


  1. PREP: mix together 2 Tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and oregano. Place thighs in a large bowl and coat each with a spoonful of the mixture on each side. Let sit for 20 min
  2. PREP: chop the onion, green pepper and cilantro. Mince the garlic
  3. Heat 1 Tbsp of olive oil in deep pot over medium heat and cook the garlic, onions, peppers and red pepper flakes until vegetables soften. About 5 min
  4. Stir in 2 Tbsp cilantro
  5. Push the vegetables to the side of the pot to form a ring and increase heat to medium-high
  6. Cook the chicken in the middle of the pot skin-side down in an even layer until just opaque, not brown. About 5 min
  7. Flip the chicken and repeat
  8. Add the crushed tomatoes, tomato sauce, broth and 2 cups of water. Stir to combine
  9. Bring to a boil, cover pot, reduce heat to medium-low and let simmer for 20 min
  10. Add the rice and stir to combine. Bring to a boil, cover pot and let simmer for 40 min
  11. Stir the chicken and rice up from the bottom of the pot every 10 min
  12. Use tongs to remove the chicken from the pot, set on a cutting board and discard skin
  13. Tear the meat from bones then use 2 spoons to shred chicken
  14. Place meat in large bowl and toss with 2 Tbsp olive oil and remaining cilantro
  15. Add chicken back to the pot and stir in the ground red pepper
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