One-Pot Arroz con Pollo with Achiote

A comforting Puerto Rican dish featuring tender chicken and rice cooked in a savory, aromatic broth with a hint of achiote.

Cuisine: Puerto Rican

Category: One Pot

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 2 tbsp olive oil
• 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 1 large, diced onion
• 3 cloves, minced garlic
• 1, diced red bell pepper
• 1, diced green bell pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup, chopped fresh cilantro
• 1/2 cup (optional) peas

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.