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Arroz Con Pollo

A delicious Latin dish!

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Equipment List


  • Large bowl
  • Dutch oven or heavy-bottom pan with lid

Ingredients


  • 2 tablespoons olive oil
  • 6 chicken thighs
    - marinated and fat trimmed
  • 1 large onion, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 tomato, diced
  • 1 cup white wine
  • 4 cups chicken stock
  • 2 cups sushi rice
    - uncooked
  • 2 bay leaves
  • 1/4 teaspoon pepper
  • 1 cup chicken stock
  • 10 ounce bag frozen peas
  • Chicken Marinade
    • 1 cup orange juice
    • 2 cloves garlic, minced
    • 1 tablespoon smoked paprika
    • 1 teaspoon oregano

Preparation Instructions


  • Season chicken with salt and pepper
  • Mix marinade ingredients in a bowl
  • Add chicken to marinade, and allow to marinate for 30 minutes
    Step Image
  • After marinating, pat chicken pieces dry using paper towels. Chicken should not be wet at all when it is added to the pan.

Cooking Instructions


  • Preheat to 227°F
  • Add 2 tablespoons olive oil to pan
  • Add 6 chicken thighs to pan
  • Stir ingredients
  • Flip 6 chicken thighs
  • Stir ingredients
  • Remove 6 chicken thighs from pan
  • Add 1 large onion, diced to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1 red pepper, diced and 1 orange pepper, diced to pan
  • Add 1 tomato, diced to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1 cup white wine to pan
  • Add 4 cups chicken stock to pan
  • Add 2 cups sushi rice to pan
  • Stir ingredients
  • Add 2 bay leaves to pan
  • Add 1/4 teaspoon pepper to pan
  • Stir ingredients
  • Add 6 chicken thighs to pan
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 1 cup chicken stock to pan
  • Cover ingredients
  • Uncover ingredients
  • Stir ingredients
  • Cover ingredients
  • Uncover ingredients
  • Add 10 ounce bag frozen peas to pan
  • Stir ingredients
  • Cover ingredients
  • Uncover ingredients
  • Remove ingredients from pan

Finishing Instructions


  • Serve family style