Arroz con Pollo (aka One Pot Chicken and Rice)
Today I'm making Arroz con Pollo Rice in the Southwest Discada (aka plow disk). We only need a single cooker to whip up the recipe, so you could just as easily call in one pot chicken and rice!
The origins of Arroz con Pollo are somewhat ambiguous. I’ve seen recipes for Cuba-Style Arroz Con Pollo, Mexican Arroz con Pollo and others. I’m no expert, but it seems that the dish did originate somewhere in Central or South America. Regardless of who gets credit for creating this one-pot wonder, it certainly is tasty!
- 5 pieces thick bacon, chopped
- 5 chicken thighs
- J.M. Thomason Chili Lime Seasoning to taste
- 1 sweet onion, diced
- 1 tbsp minced garlic
- 1 green pepper, chopped
- ½ cup red pepper, chopped (can be smoked in a jar or red bell pepper)
- 1 cup black or kidney beans
- 1 cup chopped tomatoes
- 1 pinch saffron threads
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp cayenne pepper
- 1 tsp Kosher salt
- ½ teaspoon black pepper
- ½ tsp fresh turmeric
- ½ tsp fresh thyme
- 2 cups uncooked Aborio rice
- 6 cups chicken stock (5 cups will work)
- 2 tbsp parsley, chopped
- Apply olive oil or duck oil to the chicken for a binder.
- Season with the J.M. Thomason Chili Lime seasoning.
- Fry the bacon and then set aside.
- Fry the chicken in the remaining bacon grease until each side is browned (we are not trying to cook the chicken all the way through at this point). (5 to 8 minutes.)
- Remove any excess grease, then saute the onions until translucent (2-3 minutes).
- Add the green pepper, minced garlic, diced tomatoes, chopped red pepper, and beans. Stir well.
- Add the bacon, seasonings and rice.
- Cook 5 to 6 minutes (gives the rice time to absorb the flavors) then add the chicken stock.
- Add the chicken, cover and cook until the chicken is cooked to 165 degrees F minimum
- Garnish with parsley, plate the dish, and serve!
For all of the detailed, step-by-step instructions watch our Arroz Con Pollo video.