I really enjoy this one pot meal with chicken thighs, flavorful brown rice and vegetables. This recipe is based on a traditional Latin American dish. It is both delicious and healthy. I hope you enjoy it too!
What you Will Love About This Recipe
If you are looking to add some variety to the meals you already make consider trying this recipe. This meal originally hails from Latin America and has so much flavor. I have put my own twists on this recipe and have chosen certain healthy ingredients to boost its nutrition.
One of the best things about arroz con pollo is that it is a one pot meal. If you are looking to minimize the number of dishes that need to be washed after cooking, this will help you achieve that goal.
Arroz Con Pollo Ingredients and Nutrition
Arroz con pollo has a variety of healthy vegetables; my recipe includes bell pepper, carrots, celery, tomato and onion.
To boot, using brown rice instead of white rice in this recipe adds additional fiber, iron, magnesium, zinc and niacin.
This recipe calls for bone-in and skin-on chicken thighs. I like to use bone-in and skin-on thighs to prevent the chicken from drying out and to help it cook tender. After cooking this dish I do like to remove the skin before eating. Note that the nutrition facts below are for thighs with skin. If you do remove the skin, one serving has 286 calories, 24.5 gm protein, 8.25 gm fat, 1.75 gm saturated fat and 99.5 mg cholesterol.
Cooking Equipment Used to Make Arroz Con Pollo
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The Dutch oven is what makes this a one pot meal. Fun fact: I actually won my Dutch oven for a comment I wrote in a column for the Food and Nutrition Magazine. Thank you to the Academy of Nutrition and Dietetics for this lovely prize!
If you do not have a Dutch oven you can purchase the same one here. It is 5.5 quarts and comes in black or red. You can otherwise use a large cast iron skillet, which will also transfer nicely to an oven.
Another option for anyone who does not have a Dutch oven is to use a large sauté pan to brown the chicken thighs and to cook the vegetables. After adding in the rice, tomatoes, chicken broth and salt, you would then need to transfer the mixture to a casserole dish. Make sure you cover the dish with foil before putting it in the oven.
How to Serve Arroz Con Pollo
After placing one of the chicken thighs on a bed of the cooked rice, consider serving it with salad. The crunchy, fresh texture and flavor of salad pairs so well with the warm comforting flavors of the chicken and rice. This is my favorite way to eat this meal, but feel free to pair it with other cooked vegetables if you like. Enjoy!
Recipe for Arroz Con Pollo
- 6 Chicken thighs, bone in and skin on
- 1 Cup brown rice, rinsed
- 1 Can diced tomatoes
- 1.5 Cups chicken broth, lower sodium
- 1 Bell pepper, yellow or orange, diced
- 2 Carrots, sliced
- 2 Celery stalks, sliced
- 2 Garlic cloves, minced
- 1/2 onion, chopped
- 1 Tbsp avocado oil
- 1/4 tsp Salt
- Black pepper to taste
- Preheat oven to 400°
- Heat avocado oil in a large Dutch oven.* Add chicken thighs and season with black pepper. Brown the thighs, about 5 minutes per side.
- Remove chicken thighs to a plate. Add cut up vegetables (hold off on adding garlic). Cover and cook vegetables about 7 minutes, stirring occasionally. add garlic during last minute of cooking.
- Add in rice, tomatoes, broth and salt. Heat until the mixture starts to boil.
- Add chicken thighs back to Dutch oven by placing on top of mixture.
- Cover and transfer to the oven. Bake for 60 minutes. Rice should be tender when it is done cooking.
*If you do not have a Dutch oven you can brown the chicken and cook the vegetables in a large sauté pan. If your sauté pan is not oven safe be sure to transfer it to a large casserole dish and cover with foil prior to baking in oven. Note that the shape and depth of the casserole dish will likely effect cooking time.
There is 448 mg phosphorus and 753 mg potassium per serving in this recipe.
Nutrition facts are based on chicken thighs with skin. If you remove the skin one serving has 286 calories, 24.5 gm protein, 8.25 gm fat, 1.75 gm saturated fat, 99.5 mg cholesterol, 292 mg phosphorus and 592 mg potassium.
Serving Size1 Chicken thigh & 1 Cup Rice
Amount Per Serving Calories 581Total Fat 36gSaturated Fat 9.25gTrans Fat 0.2gCholesterol 189mgSodium 412mgCarbohydrates 31gFiber 3.5gSugar 1.5gProtein 35.5g
Nutrition facts are calculated using data from nutrient analysis software that utilizes data from USDA and Nutritionix. Therefore, the nutrition facts are estimates based on general nutrient analysis data. Different variables may affect the accuracy of these nutrition facts. Variables may include different brands of food items used and any changes made to the ingredients called for in the recipe. Nutrition facts are most accurate when using nutrition fact labels on actual ingredients used.