Arroz con Pollo

Arroz con Pollo is a rice and chicken taste bud fiesta! A hearty mix of colors and flavors with a generous quantity of vegetables, so indulge away!

Course Main Course

Cuisine South American

Keyword Arroz con Pollo, Arroz Con Pollo recipe, how do I make Arroz Con Pollo, how to make Arroz Con Pollo

Prep Time 10

Cook Time 55

Total Time 1 5

Servings -8

Calories 806kcal

Author Kathleen

Ingredients

5 strips bacon
3 pounds bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
salt
black pepper
2 tablespoons dried ground cumin, divided
2 cups white onion, chopped
2 cups green bell peppers, chopped
1/2 teaspoon smoked paprika
2 tablespoon minced garlic
32 ounces chicken broth
1 12 ounce dark beer
1 (8 ounce) can tomato paste
1 tablespoon Bijol powder
3 dried bay leaves
1 teaspoon dried ground coriander
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 heaping tablespoon chicken flavor Better Than Bouillon
1 tablespoon fresh thyme leaves
3 1/2 cups converted rice
1 cup frozen petite peas
1 (4 ounce) jar pimentos, drained
2 tablespoon unsalted butter
1 tablespoon fresh lime juice
1 teaspoon apple cider vinegar
1/4 cup cilantro, chopped

Garnish

fresh thyme or cilantro

Instructions

Cook the Bacon: In a large Dutch oven or deep skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel–lined plate, leaving about 2 tablespoons of bacon fat in the pan (save or discard the rest). Once cooled, chop the bacon.
Brown the Chicken: Season the chicken pieces generously with salt, black pepper, and 1 tablespoon of the cumin. Increase the heat to medium-high and brown the chicken on both sides until deeply golden, about 4–5 minutes per side. Transfer to a platter and set aside.
Sauté the Aromatics: Reduce the heat to medium. Add the onion, bell peppers, and smoked paprika to the same pan and cook until softened and translucent, about 6–8 minutes.
Add the garlic, remaining 1 tablespoon cumin, and the coriander, and cook for 30–60 seconds, just until fragrant.
Toast the Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes, scraping up any browned bits from the bottom of the pan. This deepens the flavor and caramelizes the tomato paste slightly.
Add the Liquids and Seasonings: Pour in the chicken broth and dark beer, stirring well to deglaze the pan. Dig down to the bottom to loosen up any browned bits.
Add the Bijol powder, bay leaves, oregano, 2 teaspoons salt, 1 teaspoon black pepper, chopped bacon, Better Than Bouillon, and fresh thyme. Stir until the Better Than Bouillon is fully dissolved and everything is well combined, and the liquid turns a beautiful golden color.
Add the Rice and Chicken: Stir in the rice, then nestle the browned chicken on top. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 35–45 minutes, or until the rice is tender and the chicken is cooked through.
Finish with Peas and Rest: Stir in the peas and pimentos. Cover again and cook for 5 more minutes. Remove from the heat and let rest, covered, for 10 minutes so the rice can absorb any remaining liquid.
Add Freshness and Serve: Remove from heat and stir in the butter until melted and glossy. Add the lime juice, apple cider vinegar, and chopped cilantro, then gently fluff the rice with a fork.
Garnish with additional thyme or cilantro, if desired, and serve family-style with the rice piled high and the chicken nestled on top.

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