Arroz con pollo is chicken with rice and is one of the most popular dishes in Latin America. This one-pot meal is made from humble ingredients and spices, which means there are many unique variations. In this recipe, juicy cuts of chicken get cooked alongside rice, onion, tomatoes, and broth easily, all in the same pot.
This diabetes-friendly arroz con pollo uses brown rice, which is high in fiber and helps with blood sugar levels. Juicy cuts of chicken add protein that does not raise blood sugar levels, and the addition of olives and olive oil provides a healthy fat that decreases the risk of heart disease. This delicious and healthy meal is quick to make and sure to be enjoyed by the entire family.
Ingredients:
1 pound bone-in chicken drumsticks, skin removed
1 pound bone-in chicken thighs, skin removed
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground pepper
1 teaspoon salt, divided
3 tablespoons extra-virgin olive oil
1 cup chopped red bell pepper
1 cup chopped white onion
1/4 cup pitted green olives, sliced, plus more for garnish
3 large cloves garlic, finely chopped
4 cups low-sodium chicken broth
2 cups long-grain brown rice, rinsed
1/2 cup fire-roasted diced tomatoes
2 bay leaves
1/2 cup frozen green peas, thawed
Instructions:
Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper, and 1/4 teaspoon salt in a medium bowl; stir well to coat.
Heat oil in a large, high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan.
Add bell pepper, onion, olives, and garlic to the pan; cook stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan.
Stir in rice, tomatoes, bay leaves, and the remaining 3/4 teaspoon salt.
Place the chicken on the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed, and an instant-read thermometer inserted in the thickest part of the chicken registers 165˚F, about 60 minutes.
Remove from heat. Add peas to the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves, plate, and top with extra olives to serve.
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