Arroz con Pollo Recipe (Chicken and Rice)

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Steps

1. Step 1

   Remove the chicken from the refrigerator and pat dry with paper towels. Season generously with salt and black pepper.

2. Step 2

   Add the olive oil to a large (12-inch) skillet set over medium-high heat. Add the chicken, skin-side-down, and cook for approximately 6-8 minutes on each side, or until golden brown. Avoid over-crowding the pan and cook in batches if necessary. Transfer chicken to a clean plate and set aside.

3. Step 3

   Return the pan to medium heat. Sauté the diced onions, red bell pepper, and carrot in the reserved fat from the chicken skin (and/or add an additional tablespoon of olive oil, if needed) until softened, about 8-10 minutes.

4. Step 4

   Once the vegetables have softened, stir in the minced garlic, ground coriander, ground cumin, tomato paste, and fresh mint. Mix well to combine and cook for an additional 1-2 minutes.

5. Step 5

   Add the rice and frozen peas and mix to combine with the veggies and tomato paste. Toast the rice for a minute or so, stirring continuously.

6. Step 6

   Add the chicken broth (or chicken stock) to the rice. Mix well to combine and bring to a high simmer. Carefully distribute the browned chicken pieces over the rice mixture and cover with a tight-fitting lid. Reduce heat to low, and cook for approximately 25 minutes, or until the chicken is fully cooked and the rice has absorbed all of the liquid.

7. Step 7

   Remove from heat and allow the chicken and rice to rest, covered, for 5-10 minutes before serving. Served garnished with fresh mint and lemon juice, if desired.

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