Latin American-inspired · rice dish
One-Pot Arroz con Pollo
Chicken thighs cook over yellow rice with peppers and peas in one covered skillet.
Total time45 min
Hands-on20 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Season the chicken. Heat oil in a deep skillet and brown chicken skin-side down for 6 minutes; turn and cook 3 minutes, then transfer.
- 02
Cook onion and pepper for 5 minutes. Stir in rice and turmeric for 1 minute.
- 03
Add broth and return chicken skin-side up. Cover and simmer until rice is tender and chicken reaches 175°F, 22 to 25 minutes.
- 04
Fold peas into the rice and rest covered for 5 minutes.
Make it work
Useful swaps
- Boneless thighs work; begin checking after 18 minutes.
- Brown rice needs additional broth and cooking time.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
