Arroz Con Pollo

1 Pot Meal!


Serves 4

6 Bone-in, skin-on chicken thighs 

1 ½ Cups brown rice

1 Red onion, sliced

2 Red bell pepper, sliced

5 Cloves garlic, minced

1 Tbs Paprika, split in half 

1 Tbs Cumin, split in half 

1 Tbs Oregano, split in half

3 Tbs Olive oil, split in half 

1 Can diced tomatoes 

1 32 Oz Jar Wishbone Broth

Salt, pepper and cayenne to taste

1 Bunch scallions, chopped

1 Bunch cilantro, chopped 

2 Limes, cut into wedges for garnish


  1. Preheat oven to 350 degrees. 
  2. Season chicken with ½ the olive oil, salt, pepper, oregano, paprika, and cumin. Set aside while preparing the rest of the recipe.  
  3. Sauté onions and peppers in olive oil in a large cast iron pan. Once the onions and peppers are soft and the onions are translucent add the garlic, oregano, cumin, paprika, salt and pepper. 
  4. Pour in the can of diced tomato, cook for 2 minutes then add the rice. Stir and coat the rice thoroughly before pouring in the jar of Wishbone broth. 
  5. Place chicken on top and let it settle into the liquid. 
  6. Bake for 1 hour. 
  7. Top with cilantro and scallions before serving. Squeeze lime wedges over the dish and serve in the cast iron with your favorite hot sauce. Enjoy! 


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