One-Pan Latin Arroz con Pollo (Saffron & Olives)

Recipe Overview & Cooking Metrics

Equipment Needed

• 12-inch wide heavy enameled braiser or deep skillet with tight lid
• Tongs
• Wooden cooking spoon
• Digital probe meat thermometer

Ingredients

• 2 pounds bone-in skin-on chicken thighs, patted completely dry
• 2 cups medium-grain rice (Valencia or Calrose)
• 1 large yellow onion, finely diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3.5 cups low-sodium chicken bone broth
• 1 packet Sazón with culantro and achiote (or 1/2 tsp ground turmeric and pinch of saffron)
• 1 teaspoon ground cumin
• 1/2 cup Spanish pimiento-stuffed green manzanilla olives
• 1/2 cup sweet green peas (frozen)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped for garnish

Step-by-Step Cooking Instructions

1. Season chicken thighs generously with salt, black pepper, and cumin.
2. Heat 2 tablespoons olive oil in a wide 12-inch braiser over medium-high heat. Place chicken thighs skin-side down and sear for 6 to 8 minutes until skin is deeply golden and crispy. Flip and sear flesh side for 3 minutes. Transfer chicken to a clean plate.
3. Reduce heat to medium. Add diced yellow onion and red bell pepper to rendered chicken fat in the pan. Sauté for 5 minutes until soft.
4. Add minced garlic and stir for 60 seconds until fragrant.
5. Add 2 cups dry rice and Sazón spice blend to the vegetables. Cook, stirring constantly for 2 minutes to toast rice grains in aromatic oil.
6. Pour in 3.5 cups chicken bone broth and add stuffed green olives. Bring to a rolling boil, stirring once to ensure rice is evenly submerged.
7. Nestle seared chicken thighs skin-side up on top of the rice. Reduce heat to low, cover tightly with lid, and cook undisturbed for 25 minutes.
8. Turn off heat. Quickly scatter sweet peas over top, replace lid, and let rest off heat for 10 minutes to steam peas and settle rice.
9. Verify chicken thighs reach 175°F (79°C) on a digital probe. Fluff rice around chicken with a fork, garnish with fresh cilantro, and serve straight from the pan.

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Frequently Asked Questions