Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!
2cupsuncooked long-grain white ricerinsed and washed
4cupschicken stock
8ouncestomato sauce
1/2teaspoonannatto powder, bijol, or turmericto color the rice
1bay leaf
2teaspoonsdried oregano
2teaspoonsground cumin
Salt + pepper to taste
1/2cupfrozen peas
Instructions
First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!