Recipe · Duluth, Atlanta

Stretch your grocery budget for five by anchoring meals around bone-in chicken thighs, dry rice, canned beans, and versatile aromatics that cross over between dinners.

One-Pan Arroz con Pollo

Name: One-Pan Arroz Con Pollo
Ingredients: 2 1/2 lbs bone-in skin-on chicken thighs (about 5 pieces); 1 tsp smoked paprika; 1 tsp ground cumin; 1 1/2 tsp fine salt, divided; 1/2 tsp black pepper; 1 tbsp vegetable oil; 1 medium yellow onion, finely diced; 1 medium green bell pepper, finely diced; 4 cloves garlic, minced; 2 cups uncooked long-grain white rice; 1/2 cup canned crushed tomatoes; 3 cups low-sodium chicken broth; 1 cup frozen green peas; 2 tbsp fresh cilantro, chopped; 1 1/2 cups uncooked long-grain white rice; 3 cups water; 1/2 tsp fine salt, for the rice; 2 tbsp vegetable oil, divided; 1 medium yellow onion, finely chopped; 1 medium green bell pepper, finely chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 3 15-oz cans black beans, rinsed and drained; 3/4 cup canned crushed tomatoes; 1/2 cup water or leftover chicken broth; 5 large eggs; 1 lime, cut into wedges; 2 tbsp fresh cilantro, chopped

Caribbean

5 servings45 minutes

Sources: Cross-checked against Daisy Martinez, Budget Bytes, and Serious Eats

5 servings

You’ll need

29 items · tap to check off

Make it step by step

27 steps · 76 min of timed cooking

Season chicken thighs on all sides with paprika, cumin, half the salt, and black pepper.
Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat.
Sear chicken thighs skin-side down for 6 minutes until deeply browned and crisp.⏱ 6 min
Flip chicken and brown the second side for 4 minutes, then transfer onto a plate.⏱ 4 min
Discard all but 1 tablespoon of rendered chicken fat from the pan.
Add diced onion and bell pepper to the pan over medium heat, cooking 4 minutes until soft.⏱ 4 min
Stir in minced garlic and cook 1 minute until fragrant.⏱ 1 min
Add dry white rice to the pan and stir for 2 minutes to toast the grains.⏱ 2 min
Pour in chicken broth, crushed tomatoes, and remaining salt, scraping browned bits from the pan bottom.
Nestle chicken thighs and any resting juices back on top of the rice mixture.
Bring liquid to a boil, cover tightly with a lid, and reduce heat to low.
Simmer undisturbed for 20 minutes until rice is tender and liquid is absorbed.⏱ 20 min
Uncover, scatter frozen peas over the top, cover again, and let sit off heat for 5 minutes.⏱ 5 min
Fluff rice gently around chicken, scatter fresh cilantro over everything, and serve.
Combine white rice, 3 cups water, and salt in a saucepan, bringing to a boil.
Cover pan, reduce heat to low, and simmer for 15 minutes until tender.⏱ 15 min
Heat 1 tablespoon oil in a large wide skillet over medium heat.
Cook onion and bell pepper for 5 minutes until softened and translucent.⏱ 5 min
Stir in garlic, cumin, and smoked paprika, cooking for 1 minute until aromatic.⏱ 1 min
Add drained black beans, crushed tomatoes, and 1/2 cup water to the skillet.
Simmer beans uncovered over medium-low heat for 10 minutes, lightly mashing a few with a spoon.⏱ 10 min
Heat remaining oil in a separate nonstick skillet over medium-high heat.
Crack in 5 eggs and fry for 3 minutes until whites are crisp and yolks stay runny.⏱ 3 min
Divide cooked warm rice evenly between five wide bowls.
Ladle warm seasoned black beans over the rice in each bowl.
Slide one fried egg on top of each bowl.
Garnish with fresh cilantro and a lime wedge before serving.

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Chef’s tip · Do not lift the lid during the 20-minute simmer, so the trapped steam cooks the rice evenly without drying out the chicken.

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