One-Pot Arroz con Pollo

I don’t actually speak Spanish. The only reason I even know what “arroz con pollo” means is because of an “I Love Lucy” episode – specifically the one where the men and women switch jobs (and Lucy famously ends up covered in chocolate). Ricky and Fred attempt being housewives and discover just how challenging it really is.


Thankfully, my “chicken and rice” ended up slightly more successful than Ricky’s.


Simply put, “arroz con pollo” is chicken and rice. Some people put a Mexican flare on it, but I decided to go Spanish-style. However, the crowning glory of this meal is that it really only takes one pot. No washing, rinsing, or repeating. When there’s only one dish at the end of a meal, that makes this momma break into her happy dance.

Spanish-Style Arroz con Pollo (THM E)

Serves 6

  • 2lbs chicken tenders (or breasts sliced into strips)
  • 2 medium-sized carrots, diced
  • 1 small red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, finely chopped
  • 1 c frozen peas
  • 2 c brown rice
  • 4 c vegetable stock or chicken stock
  • 2 palmfuls (about 2 Tsp) ground coriander
  • 1 1/2 palmfuls smoked paprika
  • 1 hefty pinch saffron threads
  • 1 Tsp tomato paste
  • 1/3 c white wine
  • salt and pepper to taste

In a large, deep skillet heat 1 tablespoon of coconut oil over medium heat. Toss the chicken tenders with salt and pepper, and brown them on all sides. Remove the chicken to a plate and cover with foil.

Add the carrots, onions, and bell peppers to the skillet, adding another teaspoon of coconut oil if needed. Saute over medium-low heat for 3-4 minutes. Add the garlic, coriander, paprika, saffron, tomato paste, and brown rice and toss to coat. Deglaze the pan with the white wine, and add the vegetable stock. Stir gently to coat, and arrange the chicken back into the pan, adding any juice from the plate. Cover, bring to a boil, and reduce to simmer until rice is cooked through.


My rice took around 25-30 minutes to fully cook. When the rice has about 5-7 minutes left to cook, sprinkle the peas on top, replace the lid and continue cooking. Once you stop seeing bubbles come through, turn the heat off and let the pot sit covered for about another 5 minutes before serving.




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