Total Time: 1 hour
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Whip up this irresistible one-pot arroz con pollo, a Cuban classic bursting with tender chicken, colorful bell peppers, fragrant spices, fluffy rice, and sweet peas. Turmeric and cumin deliver that vibrant golden hue and bold flavorno fancy seasoning packets needed. Your kitchen will fill with mouthwatering aromas, promising a comforting meal that'll have everyone racing to the table!

Ingredients:

1 whole chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, finely minced
2 bell peppers (one yellow, one red), seeded, cored, and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas (thawed if frozen or freshly cooked)

Instructions

Preheat your oven to 375F (190C). Pat the chicken pieces dry with paper towels and season generously with salt and pepper. In a large, deep skillet with a lid, melt the butter and olive oil over medium-high heat. Add the chicken skin-side down and sear until golden brown, about 6 minutes. Flip and brown the other side for 2 minutes. Remove chicken to a plate and discard excess fat, leaving 2 tablespoons in the skillet.
Add the diced onion to the skillet and saut, stirring often, until softened, 3 to 5 minutes. Stir in garlic for 1 minute, then add sliced peppers and cook until they soften, about 3 minutes. Mix in turmeric, cumin, rice, and 1/4 teaspoon salt, coating the rice in the spices. Pour in chicken broth, stir well, bring to a high boil for 2 minutes until some liquid absorbs. Nestle chicken pieces on top, cover, and bake 25 minutes until rice is tender and chicken is cooked through.
Uncover, fluff the rice gently, stir in peas, re-cover, and rest 5 minutes to heat peas. Taste and adjust seasoning with salt and pepper. Serve this vibrant, flavor-packed dish hot and watch it disappear!