Arroz con Pollo (Cuban-style One-Pot Chicken & Rice)

Ingredients

Method

1. 1

   Pat the chicken dry and rub all over with 2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano, 3 minced garlic cloves and the juice of half the lime.

   Dry skin browns better; if you have time, let this sit uncovered in the fridge for 30 minutes to dry further.

   5 min
2. 2

   (Optional) Let the seasoned chicken rest in the refrigerator for up to 30 minutes to develop flavor.

   You can skip this step if short on time; the dish will still be flavorful.

   30 min
3. 3

   Heat a large heavy Dutch oven or 12-inch deep skillet over medium-high heat and add 2 tbsp olive oil plus the achiote oil.

   2 min
4. 4

   Place the chicken thighs skin-side down in the hot pan and sear without moving until the skin is well browned, 6–8 minutes.

   Work in batches if needed—don’t crowd the pan or the chicken will steam instead of browning.

   8 min
5. 5

   Flip each thigh and sear the other side 3–4 minutes, then transfer the chicken to a plate.

   4 min
6. 6

   Add the remaining 1 tbsp olive oil to the pan if dry, then add the chopped onion, green and red bell peppers and the remaining 3 minced garlic cloves and sauté until softened, about 4–5 minutes.

   5 min
7. 7

   Stir in the crushed tomatoes and tomato paste until combined, then add 1 tsp smoked paprika (if using), and cook 1–2 minutes to merge flavors.

   2 min
8. 8

   Add the rinsed rice to the pan and stir to coat with the tomato-sofrito and oil, toasting the rice about 1 minute.

   1 min
9. 9

   Pour in the chicken broth, scraping the bottom of the pan to loosen browned bits.

   Those browned bits are flavor—make sure to deglaze thoroughly.

   1 min
10. 10

    Stir in the sliced olives, capers, bay leaf and the remaining ~1/2 tsp kosher salt.

11. 11

    Bring the pot to a gentle boil, then nestle the seared chicken thighs skin-side up into the rice, reduce heat to low, cover and simmer without lifting the lid for 25 minutes.

    Keep the heat low so the rice cooks through without burning the bottom.

    25 min
12. 12

    Add the thawed peas, recover and cook 5 more minutes until the peas are heated and the rice is tender.

    5 min
13. 13

    Remove the pan from heat, leave covered and let rest for 10 minutes.

    Resting lets the rice finish steaming and the juices redistribute in the chicken.

    10 min
14. 14

    Remove the bay leaf, fluff the rice gently with a fork, scatter chopped cilantro over the top and serve with lime wedges.