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Arroz Con Pollo

Blossom Lady
Apr 12, 2024 11:05 AM
Arroz Con Pollo

Rich and savory Arroz Con Pollo with delicious tomato flavor, juicy chicken, tender rice, lots of herbs and spices, plenty of lime juice, and a handful of jalapeño-stuffed green olives. Bright and spicy and comforting!

Arroz con pollo?! Arroz con pollo!

It’s a staple for many, but it’s new to me as of last fall, and it has immediately become a chilly-weather favorite that has me excitedly hauling out the big heavy Dutch oven every Sunday afternoon. I am hooked.

Rich and savory with tomato flavor, juicy chicken, tender rice, lots of herbs and spices, plenty of lime juice, and (at least in my kitchen) a handful of jalapeño-stuffed green olives – it is a complete 180 from the mild and creamy chicken and rice that I grew up with, and it is wonderful in its ability be both comforting and also spicy and bright all in one complex bite.

I think I made it three times in three back-to-back weeks, so yes, it is forsurely on the recipes-that-need-to-be-made-more-than-once list.

Ingredients:
  • 2–3 tablespoons olive oil
  • 1 lb. boneless skinless chicken thighs
  • 2 teaspoons kosher salt (divided)
  • 4 large cloves garlic, minced
  • 1 shallot, minced
  • 1 jalapeño or serrano pepper, ribs and seeds removed, minced
  • 1 red bell pepper, diced
  • 3 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon allspice
  • 3 tablespoons chopped fresh thyme
  • one 12-ounce bottle light beer
  • one 15-ounce can crushed tomatoes
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 1/2 cups uncooked white rice
  • one 12-ounce jar green olives (I LOVE jalapeño stuffed green olives for this!)
  • a handful of chopped fresh cilantro
  • a few squeezes of lime juice



Total Time:
60 minutes
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