Arroz con Pollo

This weeknight version of the Latin American chicken and rice staple comes together in under an hour.

Calories

240

Carbohydrates

13g

Protein

29g

Potassium

661mg

Fiber

4g

Sugar

6g

Ingredients

3 pounds bone-in, skin-on chicken drumsticks and thighs, patted dry
1 tablespoon adobo seasoning
1 tablespoon sazón
2 teaspoons kosher salt, plus more to taste
2 tablespoons olive oil
3 1/2 cups lower-sodium chicken broth
1 large yellow onion, chopped (about 2 cups)
1 small red bell pepper, chopped (about 1/2 cup)
3 large garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon tomato paste
2 cups white medium-grain rice, rinsed well
1/2 cup pimiento-stuffed olives (optional)
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground annatto (achiote powder) or sweet paprika
1/4 teaspoon black pepper
2 bay leaves
1 cup frozen green peas, thawed
Avocado slices and tomato wedges, for garnish
Hot sauce and lime wedges, for serving

Direction

Place chicken, adobo seasoning, sazón, and salt in a large ziplock plastic bag. Seal bag, and shake until chicken is coated.
Heat oil in a large Dutch oven over medium-high. Add half of the chicken pieces, skin side down; cook until skin is golden brown, 4 minutes per side for drumsticks and about 8 minutes, undisturbed, for thighs. Transfer to a large plate, and repeat process with remaining chicken pieces. Meanwhile, bring broth to a boil in a medium saucepan over medium-high. Reduce heat to low; cover and keep warm until ready to use.
Add onion, bell pepper, and garlic to chicken drippings in Dutch oven; reduce heat to medium, and cook, stirring often, until vegetables are softened, 3 to 5 minutes. Add tomato paste; cook, stirring constantly and scraping up any browned bits from bottom of Dutch oven, 1 minute.
Stir in warm broth, rice, olives (if using), cilantro, annatto, black pepper, and bay leaves.
Nestle chicken pieces into broth mixture; bring to a simmer over medium. Reduce heat to medium-low; cook, uncovered, until lots of little bubbles start to appear on the surface and there is no longer a layer of liquid on top, about 8 minutes, shaking Dutch oven every few minutes to keep rice level. Cover Dutch oven, and reduce heat to low; cook until rice is al dente, about 15 minutes, shaking Dutch oven every 4 to 5 minutes.
Once liquid is mostly absorbed, sprinkle peas over top, and gently stir, bringing rice from bottom to top. Cover Dutch oven, and remove from heat; let stand for 10 minutes. Transfer rice and chicken to a serving platter. Garnish with avocado slices and tomato wedges; season with salt to taste. Serve immediately with hot sauce and lime wedges.