Arroz Con Pollo


This is a very nice comfort dish, and a one skillet meal.

Arroz con Pollo


  • 1 tsp annatto seeds
  • 3 Tbsp olive oil
  • 1/2 medium sweet onion, medium dice
  • 1 roma tomato, medium dice
  • 1 jalapeno, stems and seeds removed, finely diced
  • 2 cloves garlic
  • 1 red bell pepper, medium dice
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp ground coriander
  • 4 chicken thighs, seasoned with salt and pepper
  • 1 cup arborio rice
  • 3 cups chicken stock, room temperature
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1 handful cilantro
  • 1 lime. cut into wedges


  1. Heat the annatto seeds in the oil over medium-low heat until just starting to sizzle.
  2. Remove from heat and allow to steep until the oil cools to room temperature.
  3. Strain the seeds from the oil and discard the seeds.
  4. While the oil cools, make the sofrito.
  5. Combine onion, tomato, jalapeno,garlic, half bell pepper, and spices in a food processor.
  6. Process until uniform, but not smooth.
  7. Warm the annatto oil in a large skillet over medium-high heat until shimmering.
  8. Place the chicken thighs in the oil, skin-side-down; cook until brown and crispy.
  9. Turn and brown the other side.
  10. Remove from the skillet and set aside; reduce heat to medium.
  11. Add 1 cup of the sofrito to the pan.
  12. Saute, stirring often, until most of the liquid has evaporated and the sofrito takes on an oily texture.
  13. Add the rice and stock, stir to combine, then bring to a simmer while stirring constantly.
  14. Add the chicken pieces and any accumulated juices, then scatter the peas and bell pepper over the top.
  15. Cover (leave a little space for air to escape), reduce heat to low.
  16. Simmer until the chicken is tender and the rice has absorbed most of the liquid, about 20 minutes.
  17. Taste and add salt and pepper as needed.
  18. Serve with cilantro and lime wedges.


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