Dinner · 45 min · mexican

Arroz con Pollo

Mexican flavors, weeknight effort. Chicken thighs meets long grain rice in a 45-minute dinner worth keeping in rotation. The macros do the talking: 57g protein, 62g carbs, and 18g fat in every 600-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 3/4 cup Long grain rice
• 1/3 cup Sofrito
• 1 cup Chicken broth
• 1/3 cup Peas
• 1 tsp Sazon

Steps

1. Season the chicken thighs with the sazon and a pinch of salt. Heat a drizzle of oil in a large Dutch oven over medium-high heat.
2. Sear the chicken 5-6 minutes per side until deeply golden. Set aside.
3. Reduce the heat to medium and cook the sofrito 3-4 minutes, stirring, until it darkens and smells sweet.
4. Stir in the rice and toast 1-2 minutes, coating every grain in the sofrito.
5. Pour in the chicken broth, scraping the bottom of the pot, and nestle the chicken back into the rice.
6. Cover and simmer on low 20-22 minutes, until the rice is tender and has absorbed the broth.
7. Fold in the peas during the last 2 minutes, then rest 5 minutes off the heat. Fluff with a fork and serve.

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