Name: Arroz con Pollo (Cuban Chicken and Rice)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 kg bone-in, skin-on chicken thighs and drumsticks; 2 tbsp olive oil; 1 piece large yellow onion, chopped; 1 piece red bell pepper, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups long-grain white rice; 0.5 cup dry white wine (optional); 4 cups chicken broth; 2 packets Sazón seasoning with Achiote; 0.5 tsp dried oregano; 1 piece bay leaf; 0.5 cup pitted green olives, halved; 1 cup frozen peas; 0.25 cup fresh cilantro, chopped; 1 tsp salt; 0.5 tsp black pepper

Arroz con Pollo (Cuban Chicken and Rice)

DinnerComfort FoodHigh-Protein

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
bone-in, skin-on chicken thighs and drumsticks	1 kg	310	23g	0g	24g
olive oil	2 tbsp	41	0g	0g	5g
large yellow onion, chopped	1 piece	7	0g	2g	0g
red bell pepper, chopped	1 piece	5	0g	1g	0g
garlic, minced	4 cloves	3	0g	1g	0g
tomato paste	2 tbsp	4	0g	1g	0g
long-grain white rice	2 cups	225	4g	49g	0g
dry white wine (optional)	0.5 cup	16	0g	1g	0g
chicken broth	4 cups	9	1g	1g	0g
Sazón seasoning with Achiote	2 packets	0	0g	0g	0g
dried oregano	0.5 tsp	0	0g	0g	0g
bay leaf	1 piece	0	0g	0g	0g
pitted green olives, halved	0.5 cup	16	0g	0g	2g
frozen peas	1 cup	20	1g	3g	0g
fresh cilantro, chopped	0.25 cup	0	0g	0g	0g
salt	1 tsp	0	0g	0g	0g
black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
bone-in, skin-on chicken thighs and drumsticks	1 kg	310	23g	0g	24g
olive oil	2 tbsp	41	0g	0g	5g
large yellow onion, chopped	1 piece	7	0g	2g	0g
red bell pepper, chopped	1 piece	5	0g	1g	0g
garlic, minced	4 cloves	3	0g	1g	0g
tomato paste	2 tbsp	4	0g	1g	0g
long-grain white rice	2 cups	225	4g	49g	0g
dry white wine (optional)	0.5 cup	16	0g	1g	0g
chicken broth	4 cups	9	1g	1g	0g
Sazón seasoning with Achiote	2 packets	0	0g	0g	0g
dried oregano	0.5 tsp	0	0g	0g	0g
bay leaf	1 piece	0	0g	0g	0g
pitted green olives, halved	0.5 cup	16	0g	0g	2g
frozen peas	1 cup	20	1g	3g	0g
fresh cilantro, chopped	0.25 cup	0	0g	0g	0g
salt	1 tsp	0	0g	0g	0g
black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Season the chicken pieces generously with salt and black pepper.
Step 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
Step 3
Add the chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
Step 4
Stir in the long-grain white rice, Sazón seasoning, and dried oregano. Cook for 2 minutes, stirring constantly, to toast the rice and coat it with the seasonings.
Step 5
Pour in the dry white wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Add the chicken broth and bay leaf, bringing the mixture to a simmer.
Step 6
Return the browned chicken pieces to the pot, nestling them into the rice mixture. Cover the pot, reduce heat to low, and simmer for 25-30 minutes, or until the rice is cooked through and the chicken is tender.
Step 7
Stir in the pitted green olives and frozen peas, cooking for an additional 2-3 minutes until the peas are heated through.
Step 8
Remove the bay leaf, fluff the rice with a fork, and garnish with fresh cilantro before serving.