Arroz con Pollo

Servings: 6




For the Pollo:

  • 1 1⁄2 lbs Skinless Chicken Thighs, about
  • 6 thighs
  • 1 lime, juiced
  • 3 TBSP Olive Oil
  • 1 TBSP Latin Nights
  • 1 tsp Kosher Salt


For the Arroz:

  • 1 Onion, small-diced
  • 1 Red Bell Pepper, small-diced
  • 1 tsp Kosher Salt
  • 1 Cup Tomato Sauce
  • 2 1⁄2 Cups Chicken Stock


  • 6 oz Cooked Peas
  • 8 Spanish Queen Olives, quartered
Arroz con Pollo


Step 1:

For the chicken, season with 1 TBSP Latin Nights Seasoning, 1 TBSP Olive Oil, 1 tsp Salt, and lime juice. Let sit while you dice vegetables.

Step 2:

In a heavy soup pot, brown chicken in two batches using about 1 TBSP Olive Oil. Let brown for 3 minutes on each side.

Step 3:

Remove chicken and add onions, bell peppers and 1 tsp kosher salt. Sweat vegetables over medium-high heat for about 5 minutes.

Step 4:

Add tomato sauce and stir.

Step 5:

Add chicken stock and 1 TBSP Latin Nights Seasoning.

Step 6:

Add rice and carefully nestle thighs over rice. Bring to a quick boil, cover and let simmer on low for 25 minutes at least or until chicken is cooked through. (Do not lift the lid until at least 25 minutes.)

Step 7:

Remove from heat and let sit for 5 minutes before serving. Garnish with peas and olives. Serve with a simple salad and crusty bread.