ArrozConPollo.jpeg
ArrozConPollo.jpeg
Arroz Con Pollo
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Recipe - Dearborn Market
ArrozConPollo.jpeg
Arroz Con Pollo
Prep Time20 Minutes
Servings8
Cook Time35 Minutes
Ingredients
2 tsp vegetable oil
2 lbs Bowl & Basket bone in chicken thighs
1 tsp salt
1⁄2 tsp ground black pepper
1 large onion, chopped
2 red bell peppers, chopped
1 1⁄2 cups Bowl & Basket long grain rice
2 packets sazon seasoning mix
3 – 4 cups chicken broth
1 1⁄2 cups frozen peas
1 jar pimiento-stuffed olives, drained
Directions
  1. In a large deep skillet or dutch oven, heat oil over medium heat until hot. Season both sides of chicken thighs with salt and pepper, then place skin side down into pot. Brown on both sides (about 4 minutes per side) then remove to a plate and set aside.
  2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute or until fragrant. Stir in rice, being sure to coat it evenly in the oil.
  3. Add seasoning mix, 3 cups of broth and chicken thighs. Stir and bring mixture to a boil. Reduce heat, cover and simmer until rice is tender and chicken is cooked through, about 20 minutes. If needed, add additional cup of stock if rice needs it.
  4. Uncover, stir in frozen peas and olives. Recover and heat 5 minutes or until peas are warmed through. Remove from heat and enjoy!
20 minutes
Prep Time
35 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tsp vegetable oil
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Wesson Vegetable Oil, 48 Fluid ounce
$4.99$0.10/fl oz
2 lbs Bowl & Basket bone in chicken thighs
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Fresh Chicken Club Size Thin Sliced Club Size, 1 Pound
$3.99/lb$3.99/lb
1 tsp salt
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Morton Salt, 26 Ounce
$1.19$0.05/oz
1⁄2 tsp ground black pepper
Not Available
1 large onion, chopped
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Spanish Onion, 1 ct, 20 Ounce
$1.24 avg/ea$0.06/oz
2 red bell peppers, chopped
Not Available
1 1⁄2 cups Bowl & Basket long grain rice
Not Available
2 packets sazon seasoning mix
Not Available
3 – 4 cups chicken broth
Not Available
1 1⁄2 cups frozen peas
Not Available
1 jar pimiento-stuffed olives, drained
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Sabine's Collections Baguette Crisps - Original Olive Oil, 4.5 Ounce
$5.99$1.33/oz

Directions

  1. In a large deep skillet or dutch oven, heat oil over medium heat until hot. Season both sides of chicken thighs with salt and pepper, then place skin side down into pot. Brown on both sides (about 4 minutes per side) then remove to a plate and set aside.
  2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute or until fragrant. Stir in rice, being sure to coat it evenly in the oil.
  3. Add seasoning mix, 3 cups of broth and chicken thighs. Stir and bring mixture to a boil. Reduce heat, cover and simmer until rice is tender and chicken is cooked through, about 20 minutes. If needed, add additional cup of stock if rice needs it.
  4. Uncover, stir in frozen peas and olives. Recover and heat 5 minutes or until peas are warmed through. Remove from heat and enjoy!