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  • Writer's pictureThea

Arroz Con Pollo

Adapted from Nydia's Miami Kitchen, and with great respect for the great, late, Nydia Pichardo.


2 cups long-grain white rice

3 cups chicken broth

2 teaspoons chicken bouillon (for heightened flavor)

3 pounds. boneless chicken thighs

2 tablespoons oil (olive, sunflower or coconut)

½ green pepper

½ red or yellow pepper

1 large Spanish onion

2 tablespoons green salad olives with pimento

1 tablespoon cumin

1 tablespoon turmeric

1 - 10 ounce can tomato sauce

½ cup chopped cilantro

1 teaspoon dried oregano

½ teaspoon red pepper flakes

4 cloves garlic, crushed

1 bay leaf

1 teaspoon salt

I bottle of light beer

¼ cup frozen peas

Add oil to a large skillet and cook chicken thighs on medium heat for 3-4 minutes. Add onions, stir, and cook for 2-3 minutes longer. Add garlic, peppers, onion, cumin, turmeric, oregano, red pepper flakes, salt and continue to sauté for another 2-3 minutes. Add tomato sauce, olives and bay leaf and stir to coat. Add rice and stir to coat, then add broth and bouillon. Bring to a simmer and add beer and peas. Cover and cook for 20-30 minutes. Serve topped with sliced red peppers and peas for color.

To watch Nydia share her recipe in Spanish - check this out!


All photos on Thea's Kitchen © Cynthia L. Stacey dba Thea Summer Deer

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