Name: Arroz con Pollo
Prep time: 5 min
Cook time: 50 min
Ingredients: 4 boneless, skinless chicken thighs, each cut into 4 pieces; 1 teaspoon salt; 1 ½ teaspoons ground cumin; ¾ teaspoons ground sweet paprika; ½ teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 tablespoon olive oil; 4 ounces bacon, chopped finely (freezing bacon makes chopping easier); 1 tablespoon olive oil; Marinated chicken from previous step; 3 cloves garlic, minced; 1 stalk celery, chopped finely; ½ cup bell pepper, chopped finely (any color will do; yellow or red will add some contrast to the dish); 2 cups cauliflower, chopped into bite-sized pieces; 2 cups Taking Stock Classic Chicken Bone Broth; ¼ cup water; 1 cup long grain rice; ¾ cups green peas, frozen

Red pot full of rice, chicken, peas and bacon

Print Recipe

Arroz con Pollo

Simple chicken and rice, cooked in a saucepan

Prep Time5

Cook Time50

Course: Main Course

Cuisine: Minnesotan, Spanish

Keyword: Arroz con pollo, cook with bone broth, how to cook with bone broth, Spanish rice

Servings:

Equipment

Large, heavy bottomed pot with lid

Ingredients

Chicken marinade ingredients

4 boneless, skinless chicken thighs, each cut into 4 pieces
1 teaspoon salt
1 ½ teaspoons ground cumin
¾ teaspoons ground sweet paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil

Arroz con pollo ingredients

4 ounces bacon, chopped finely freezing bacon makes chopping easier
1 tablespoon olive oil
Marinated chicken from previous step
3 cloves garlic, minced
1 stalk celery, chopped finely
½ cup bell pepper, chopped finely any color will do; yellow or red will add some contrast to the dish
2 cups cauliflower, chopped into bite-sized pieces
2 cups Taking Stock Classic Chicken Bone Broth
¼ cup water
1 cup long grain rice
¾ cups green peas, frozen

Instructions

Marinate chicken

Combine all of the chicken marinade ingredients in a bowl. Refrigerate until ready to use, at least 3 hours and up to 36 hours.

Cook arroz con pollo

Place a large, heavy-bottomed pot over medium heat. Add bacon. Cook until bacon grease begins to render (release its fat), 3-5 minutes. Move cooked bacon to a small bowl, leaving as much bacon grease in the pan as possible.
In the same pot over medium heat, add 1 tablespoon of olive oil. Add chicken pieces and brown on one side, flip and repeat on the other side. Move chicken pieces to a plate.
Check the heat, making sure that the brown bits on the bottom of the pan aren't burning. If they are, turn the heat down. Add garlic, celery and bell pepper. Cook 3 minutes, until some steam is rising from them.
Add the rice, reserved bacon and frozen peas. Cook, scraping the bottom of the pan for about a minute.
Add the cauliflower, the Taking Stock Classic Chicken Bone Broth and the water. Bring to a simmer.
Arrange the reserved chicken pieces on top of the rice. Turn heat to low and place the lid on top of pan. If you don't have a lid, place a large enough piece of aluminum foil on top of the pan and cinch it around the edge to create a seal.
Cook for 30 minutes without removing lid.
Taste for salt, seasoning as needed and serve immediately.