Cuban Arroz con Pollo – One Pot Chicken and Rice Recipe

1. 1

   Heat olive oil in a large pot over medium heat, then add chicken thighs and cook until browned on both sides.

2. 2

   Remove the chicken, then add onion, bell pepper, and garlic to the pot, sautéing until softened.

3. 3

   Stir in the rice, cumin, paprika, and saffron, ensuring the rice is well-coated with the spices.

4. 4

   Pour in the chicken broth, bring to a simmer, and return the chicken to the pot, covering it.

5. 5

   Reduce heat to low and cook for about 25 minutes until rice is tender and chicken is cooked through.

6. 6

   Add peas during the last 5 minutes of cooking, fluff the rice with a fork before serving.

Per serving