Citric Acid Free Gluten Free Arroz Con Pollo

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Citric Acid Free Gluten Free Arroz Con Pollo

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
1 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, with juices
¼ tsp saffron threads, crumbled
1 tsp dried oregano
1 bay leaf
1 ½ cups long-grain white rice
2 cups chicken broth
½ cup water
⅓ cup pimiento-stuffed green olives, sliced
1 cup frozen peas

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken pieces dry with paper towels, then season all over with the salt, black pepper, cumin, and smoked paprika.
2
Heat the olive oil in a large Dutch oven or deep 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate and set aside.

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