Arroz Con Pollo
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A classic Latin chicken and rice dish made in an Instant Pot. Bone-in chicken thighs are browned, then pressure-cooked with rice, peppers, and spices for a flavorful one-pot meal.
Ingredients
- 6 medium bone-in chicken thighs skin and fat removed
- Kosher salt and pepper
- 14.8 ml vegetable oil
- 1 medium onion finely chopped
- 1 red bell pepper coarsely chopped
- 237 ml long-grain white rice
- 2 garlic cloves finely chopped
- 2.46 ml dried oregano crumbled
- 1.23 ml cayenne
- 355 ml low-sodium chicken broth
- 237 ml frozen peas thawed
- 59.1 ml pimiento-stuffed olives chopped
- 59.1 ml fresh cilantro chopped
- Lemon wedges for serving
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 208 mg
- Iron: 6.31 mg
- Magnesium: 100 mg
- Phosphorus: 664 mg
- Potassium: 1248 mg
- Zinc: 5.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 14.8 ml vegetable oil
- 237 ml long-grain white rice
- 1.23 ml cayenne
- 355 ml low-sodium chicken broth
Prepare
- 6 medium bone-in chicken thighs, skin and fat removed
- 1 medium onion, finely chopped
- 1 red bell pepper, coarsely chopped
- 2 garlic cloves, finely chopped
- 2.46 ml dried oregano, crumbled
- Thaw 237 ml frozen peas
- Chop 59.1 ml pimiento-stuffed olives
- Chop 59.1 ml fresh cilantro
- Lemon wedges, for serving
Let's Cook
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Step 1.
Season the chicken thighs with ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
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Step 2.
Press Sauté on the Instant Pot, add 1 tablespoon vegetable oil, and heat for 1 to 2 minutes. Working in batches, cook the chicken thighs, uncovered, until lightly browned, turning once, about 6 minutes per batch. Transfer the browned chicken to a plate.
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Step 3.
To the pot, add the finely chopped onion and coarsely chopped red bell pepper. Cook for 1 minute, stirring the bottom of the pot to scrape up any browned bits. Stir in the long-grain white rice, finely chopped garlic, crumbled dried oregano, cayenne, and ½ teaspoon salt. Cook for 30 seconds, stirring constantly. Stir in the low-sodium chicken broth.
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Step 4.
Return the chicken thighs to the pot, pushing them down into the rice mixture to submerge them. Cover and lock the lid. Cook on high pressure for 8 minutes. Once the cooking time is complete, use the quick release method to release the pressure.
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Step 5.
Remove the lid and sprinkle the thawed frozen peas on top of the rice and chicken. Replace the lid, keeping it slightly ajar, and let everything stand for 10 minutes. Transfer the chicken and rice to a platter, then sprinkle with chopped pimiento-stuffed olives and chopped fresh cilantro. Serve with lemon wedges.