Pamela Salzman’s Weeknight Arroz Con Pollo Recipe

Looking for an easy weeknight dinner recipe? Try Pamela Salzman‘s Arroz Con Pollo recipe. It’s made with simple, easy ingredients and is perfect for large families.

Pamela Salzman’s Weeknight Arroz Con Pollo Recipe

Yields: 6 servings
Active Time: 12 minutes
Total Time: 47 minutes

Ingredients:

1 ½ teaspoons Thrive Market Garlic Powder
1 ½ teaspoons Thrive Market Dried Oregano
1 teaspoon Thrive Market Paprika
2 teaspoons Thrive Market Sea Salt
Freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken pieces (breasts and/or thighs), patted dry and cut into 2-inch pieces (thighs can be cut in half)
2 tablespoons Thrive Market Olive Oil or Avocado Oil
1 green bell pepper, chopped
1 onion, chopped
3 garlic cloves, chopped
¾ cup Thrive Market Crushed or Diced Tomatoes
1 ½ cups long-grain white rice
2 cups chicken stock, vegetable stock or water
1 tablespoon Thrive Market Capers
⅓ cup small pimiento-stuffed olives
½ cup frozen peas
Chopped fresh cilantro (optional)

Instructions:

In a medium bowl, mix together the garlic powder, oregano, paprika, 1 teaspoon of salt, and a few grinds of black pepper.  Add the chicken and toss to coat well. (This can be done a day in advance, if desired.

In a 10-inch straight-sided skillet, warm the oil.  Add the chicken pieces in one layer and brown on two sides, about 2-3 minutes each side.  Do not cook through and do not brown too much.  Transfer the chicken back to the bowl (it doesn’t matter that this had raw chicken in it since the chicken still has to be cooked again.)

Add the pepper and onion to the skillet and sauté until slightly tender, about 5 minutes.  Add the garlic and 1 teaspoon salt and cook until fragrant, about 1 minute.

Add the tomatoes to the pan and raise the heat, scraping the bottom of the pan to deglaze and remove the bits stuck to the bottom.  Add the rice, stock, capers and olives and bring the liquid up to a boil.  Arrange the chicken pieces on top.  Lower the heat to a simmer, cover and cook for 20 minutes.  Most of the liquid should have been absorbed.  Stir in the peas and the cilantro if you’re using it, cover again and cook for 5 more minutes.  Serve immediately or allow the dish to sit off the heat, covered, for 10 minutes.