One-Pot Arroz con Pollo with Achiote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Puerto Rican dish featuring tender chicken and rice cooked in a savory, aromatic broth with a hint of achiote. This Puerto Rican-inspired one-pot recipe, ready in about 60 minutes, pairs olive oil, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Puerto Rican cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 bone-in, skin-on chicken thighs (about 1.5 lbs) with salt and pepper, then sear for 5-7 minutes per side until golden brown; remove and set aside.
  2. Step 2: Add 1 large diced onion, 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced green bell pepper to the pot, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 1 cup long-grain white rice, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until the rice is coated and lightly toasted.
  4. Step 4: Add 2 cups chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Stir in 1/2 cup chopped fresh cilantro and 1/2 cup peas (if using), then serve hot.

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