Description
Cheesy Arroz Con Pollo is a comforting and flavorful one-pot Latin American dish featuring tender chicken thighs cooked with aromatic spices, diced tomatoes, and long grain rice, all topped with melted cheddar cheese and fresh cilantro. This hearty meal combines savory, spicy, and cheesy elements in a simple stovetop recipe perfect for family dinners.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Rice and Spices
- 1 cup long grain white rice (uncooked)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
Liquids and Add-ins
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
Garnish
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Season the Chicken: Season the chicken thighs pieces with salt and black pepper evenly to enhance flavor before cooking.
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides for about 5–7 minutes until golden and partially cooked. Remove the chicken and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and red bell pepper. Sauté for 4–5 minutes until the vegetables soften and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, taking care not to burn the garlic.
- Toast the Rice and Spices: Add the uncooked rice, ground cumin, smoked paprika, and turmeric to the pan. Stir continuously for 1–2 minutes to toast the rice and coat it evenly with the spices.
- Combine Liquids and Chicken: Pour in the chicken broth and the drained diced tomatoes, stirring everything together. Return the browned chicken pieces to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 20–25 minutes, or until the rice is tender and the liquid is fully absorbed.
- Add Peas and Cheese: Stir in the frozen peas and shredded cheddar cheese. Allow the cheese to melt completely, mixing it evenly throughout the dish.
- Rest the Dish: Remove the pot from heat and let the dish rest, covered, for 5 minutes to allow flavors to meld and the cheese to set.
- Garnish and Serve: Optionally, sprinkle chopped fresh cilantro over the top before serving for a fresh, vibrant finish.
Notes
- For a spicier version, add a diced jalapeño with the bell pepper or a pinch of cayenne pepper.
- You can use rotisserie chicken instead of raw chicken thighs to save time; just add it when stirring in the cheese at the end.
