Arroz con Pollo

What a hit this was (well, except with D, but that’s because girlfriend skipped her nap and was falling asleep in the arroz)! The chicken was so moist, the rice tender, and the flavors so earthy and subtle. Definitely a wonderful family dinner for Sunday, but I can also see myself serving this to friends. I’ll let you know later today how it reheats for lunch 🙂  UPDATE:  Reheat for lunch the next day = WOW!!  So, so good!


2 Tbs olive oil

6 boneless skinless chicken thighs
4 bone-in chicken thighs (original recipe called for 4 skinless drumsticks, but I already had the thighs in the freezer)
2 medium onions, chopped
3 cloves of garlic chopped
1 red bell pepper de-seeded and chopped
2 tsp Mexican Blend season (can use 2 tsp cumin instead)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 (15 oz) can chopped tomatoes with juice
3 cups chicken broth (plus more, if needed)
1 cup white wine (can substitute additional cup of broth)
1 tsp paprika
1/2 tsp turmeric
2 cups white rice
1 cup defrosted frozen or freshly shucked peas


Sour cream


Heat oil in large casserole on medium. Sprinkle chicken with salt and brown, about 2 minutes per side. Transfer chicken to platter lined with paper towels. Pour off all but 2 Tbs fat from casserole.

Add onion and bell pepper, cooking until soft, 5-6 minutes, stirring occasionally. Add Mexican blend seasoning (or cumin), garlic, and oregano, until fragrant, stirring often. Next add chopped tomatoes, return chicken to casserole, stirring well to coat chicken with tomato mixture.

Add stock, wine (don’t forget to pay homage to Julia Child, and have a sip for yourself!), spices, and rice. Bring to a boil and reduce heat to simmer. Cover and simmer about 20 minutes. If it starts to dry out and the rice is not quite done, add more broth. If it’s too soupy, on cover and cook additional 5 minutes.

Stir in peas just before it’s done, around the last 5 minutes. Garnish with cilantro. Serve with a side of sour cream.

Serves 6

*Courtesy of Kristin Uhrenholdt

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