Arroz con Pollo is an easy one pot dinner that will satisfy the whole family! Browned chicken is cooked to perfection atop a bed of seasoned rice before being sprinkled with peas. This is an all-in-one dinner idea that you're going to love adding to your weeknight routine.
In a small bowl, stir together 2 teaspoons salt, garlic powder, cumin, and cayenne. Use it to season both sides of the chicken.
Heat a large sauté pan over medium heat. Add in the oil and chicken, skin side down. Cook until golden brown, about 6 minutes per side. If the pan seems crowded, cook the chicken in 2 batches. Remove the chicken from the pan and set it aside.
Add the onion and bell pepper to the pan. Cook until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the rice and cook until it is beginning to brown around the edges, about 60 seconds.
Stir in the broth, tomato paste, and salt until well mixed and the tomato paste has dissolved. Return the chicken to the pan, skin side up, and bring the mixture to a simmer. Cover, and cook for 20-25 minutes until the rice and chicken are cooked through.
Sprinkle on the frozen peas, cover and let sit off heat for 5 minutes.
Serve with cilantro and lime wedges if desired.
In place of chicken broth, you can use water or vegetable broth.
Feel free to use 4 chicken breasts instead of thighs. Or boneless skinless chicken thighs. Even drumsticks!