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Arroz con Pollo

Rich and savory Arroz Con Pollo with delicious tomato flavor, juicy chicken, tender rice, lots of herbs and spices, plenty of lime juice, and a handful of jalapeño-stuffed green olives. Bright and spicy and comforting!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 tablespoons olive oil
  • 1 lb boneless skinless chicken thighs
  • 2 teaspoons kosher salt (divided)
  • 4 cloves garlic minced
  • 1 medium shallot minced
  • 1 jalapeño or serrano pepper ribs and seeds removed, minced
  • 1 red bell pepper diced
  • 3 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon allspice
  • 3 tablespoons fresh thyme chopped
  • 1 12-ounce bottle light beer
  • 1 15-ounce can crushed tomatoes
  • 2 cups chicken broth
  • 1 bay leaf
  • 1.5 cups uncooked white rice
  • 1 12-ounce jar green olives jalapeño stuffed green olives recommended
  • 0.5 cup fresh cilantro chopped
  • 2 lime for juice

Method
 

Preparation Steps
  1. Heat the olive oil over medium heat in a large Dutch oven. Add the chicken thighs, season with 1 teaspoon of kosher salt, and cook for 8-10 minutes, flipping once, until cooked through. Remove the chicken from the pan. Once cooled, roughly chop or shred the chicken into bite-sized pieces.
  2. Turn the heat down on the pan. Add the minced garlic, minced shallot, minced jalapeño, and diced red bell pepper to the same pan. Sauté until soft and fragrant, scraping the browned bits off the bottom, being careful not to burn the garlic.
  3. Add the tomato paste, ground cumin, allspice, and the remaining 1 teaspoon of kosher salt; sauté for 2-3 minutes, until deep red.
  4. Preheat the oven to 350 degrees F (175 degrees C). Add the beer to the pan; simmer and let it reduce for a few minutes. Add the crushed tomatoes, chicken broth, and bay leaf; bring to a low simmer.
  5. Stir in the chopped chicken and uncooked rice; bring to a low simmer. Cover with a lid and bake for 30 minutes.
  6. Remove the lid and fluff the rice with a fork. Stir in the green olives, chopped cilantro, and fresh lime juice. Season to taste and serve.

Notes

This Arroz con Pollo is a comforting and flavorful one-pot meal perfect for any occasion. The combination of tender chicken, fluffy rice, and savory spices creates a delicious experience.