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Try SavoraCoconut Rice Arroz con Pollo (One-Pot)
A streamlined, 30-minute version of the classic Arroz con Pollo, using coconut milk for richness. This one-pot wonder is perfect for a busy weeknight!
Ingredients
- Chicken thighs1.5 lbs
- (13.5 oz) Coconut milk1 can
- Long-grain rice1.5 cups
- Chicken broth2 cups
- medium, chopped Onion1
- medium, chopped (any color) Bell pepper1
- cloves, minced Garlic3
- Cumin1 teaspoon
- Chili powder1 teaspoon
- Oregano1/2 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Olive oil2 tablespoons
- Frozen peas1/2 cup
- tablespoons, chopped (for garnish) Cilantro2
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Learn MoreMethod
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt, pepper, cumin, chili powder, and oregano.
Sear chicken thighs on both sides until golden brown (about 3-4 minutes per side). Remove chicken from the pot and set aside.
Add chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in rice and cook for 1 minute, allowing the rice to toast slightly.
Pour in chicken broth and coconut milk. Bring to a boil, then reduce heat to low.
Return the chicken thighs to the pot, nestling them into the rice mixture. Cover the pot tightly and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
Stir in frozen peas during the last 5 minutes of cooking.
Remove from heat and let stand for 5 minutes before fluffing the rice with a fork.
Garnish with fresh cilantro and serve hot.
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