Arroz Con Pollo


Arroz Con Pollo

What you need:

  • 10 chicken thighs (bone in)
  • ½ c oil, for frying
  • 1 large onion, chopped
  • 1 large red pepper, chopped
  • 4-6 garlic cloves, minced
  • 2 cups chicken stock
  • 1-8oz can tomato sauce
  • 2 bay leaves
  • 2t oregano
  • 2t cumin
  • ½ t salt
  • 1 ½ t black pepper
  • 2c rice
  • ½ c frozen peas


  • Season the chicken with salt, pepper, cumin, and oregano. Brown chicken in a large stock pot. Remove the chicken once the fat starts to release and is evenly browned.
  • In the same stock pot, saute the onions and red bell peppers for about 3-5 minutes, add the garlic. Add the rice and stir to coat. then add the chicken back to the pot along with the chicken stock and the can of tomato stock and bay leaves.
  • Cover and simmer on low for about 30-45 minutes until rice is cooked. Then add the peas and let sit for about 5 minutes before serving.
  • Remove the chicken thighs, stir the rice and serve.

Poultry Yield: 10 servings at 8 oz

Calories: 347

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