Dinner · 70 min · caribbean

Arroz con Pollo

Chicken thighs does the heavy lifting here, with long-grain rice rounding it out. A Caribbean dinner that takes 70 minutes, start to finish. The macros do the talking: 61g protein, 71g carbs, and 23g fat in every 752-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken thighs
• 2.5 cups dry Long-grain rice
• 1 cup Sofrito
• 2 packets Sazon
• 1 cup Frozen peas
• 1 Red bell pepper
• 4 cups Chicken broth
• 0.5 cup Green olives
• 3 tbsp Vegetable oil

Steps

1. Season the chicken with sazón and sear in hot oil until golden on both sides. Set aside — it finishes in the rice.
2. In the same pot, cook the sofrito until fragrant, 5 minutes, then stir in the rice to coat every grain in the flavorful oil.
3. Pour in the broth, nestle the chicken back in, and bring to a boil. Cover and cook on low 25 minutes without lifting the lid.
4. Scatter the peas, sliced peppers, and olives over the top, cover, and rest 10 minutes off the heat.
5. Fluff the rice, arrange the chicken over it, and serve with lime wedges. The one-pot celebration dish of the Spanish Caribbean.

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