Eosinophilic Esophagitis Friendly Gluten Free Arroz Con Pollo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!