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Homemade Arroz Amarillo Con Pollo (Yellow Rice with Chicken) photo

Arroz Amarillo Con Pollo (Yellow Rice with Chicken)

A comforting one-pot yellow rice with tender chicken, aromatic spices, and peas.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings 4 servings

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 1/2 cup olive oil for frying
  • 8 chicken thighs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 large onion finely chopped
  • 1 large red bell pepper finely chopped
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 can tomato sauce 8 oz
  • 1/2 teaspoon Bijol seasoning
  • 1 leaf bay leaf
  • 2 teaspoons oregano
  • 2 cups rice
  • 1/2 cup frozen green peas
  • petit pois for garnish

Instructions
 

  • Heat 1/2 cup olive oil in a large pot or Dutch oven over medium-high heat.
  • Season the chicken thighs with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon of the ground cumin; sauté in the hot oil until golden and cooked through, about 8–10 minutes per side depending on thickness. Transfer the chicken to a plate and set aside.
  • In the same pot, add the chopped onion and chopped red bell pepper; sauté until the onion is translucent, about 5–7 minutes, scraping up browned bits from the bottom of the pot.
  • Stir in the minced garlic and remaining 1 teaspoon ground cumin and cook for 1–2 minutes until fragrant.
  • Return the chicken to the pot and add 2 cups chicken broth, 1 (8 oz) can tomato sauce, 1/2 teaspoon Bijol seasoning, 1 bay leaf, and 2 teaspoons oregano; season with additional salt and pepper to taste.
  • Add 2 cups rice and stir to fully submerge the rice in the liquid. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30–45 minutes, or until the rice is tender and liquid is absorbed.
  • About 5 minutes before the end of cooking, stir in 1/2 cup frozen green peas and cook until heated through.
  • Remove the bay leaf, adjust seasoning if needed, serve hot, and garnish with petit pois.

Notes

  • Use bone-in thighs for more flavor.
  • Bijol adds color and a mild flavor; substitute turmeric if unavailable.
  • Adjust salt to taste depending on your broth.
  • Cook rice gently to avoid burning on the bottom.