Arroz con Pimientos Asados y Pollo


I had no big plan for this meal other than to somehow cook rice, chicken, local peppers, and local okra.  I’m not sure where the inspiration came from but I decided to make a one pot meal ‘arroz con pollo’ style.  For seasonings I used smoked paprika, oregano, turmeric, and Better Than Bouillon chicken base.  I roasted a variety of peppers from a local farm which were sweet and smoky.  I bought the okra from the farmer’s market using the red variety.  They turn green when cooked so really I don’t see a difference between the two varieties.  I left them whole to conatin the gumminess that can be spread throughout the dish when chopped.  For this reason be sure to buy pods on the smaller side, much more tender.  I made a huge pot, plenty for dinner and a two lunches for Josh.  I could have done without the chicken and enjoyed this vegetarian style but Josh requested some protein.

Rice with Roasted Peppers and Chicken (Arroz con Pimientos Asados y Pollo)

  • – 1 lb chicken thighs (boned or deboned)
  • – s&p
  • – olive oil
  • – 1 onion, chopped
  • – 4 garlic cloves, chopped
  • – 1 tsp smoked paprika
  • – 1  tsp oregano
  • – 3/4 tsp turmeric
  • – 4 tsp Better Than Bouillon chicken base
  • – 14 oz can petite diced tomatoes (I used fire roasted with roasted garlic)
  • – peppers, roasted*
  • – 2 1/2 cups water
  • – 14 oz can lentils, rinsed and drained
  • – 1 1/2 cups long grain white rice, rinsed
  • – okra, as many as you’d like
  • – green olives, as many as you’d like
  1. Season chicken thighs with salt and pepper.
  2. In a large dutch oven heat olive oil over medium high heat.  Add chicken thighs and brown on each side.  Do not over crowd pan, browning in batches if needed.  Remove browned chicken from pan and set aside.
  3. Add onion and garlic to dutch oven.  Cook 3-5 minutes, until fragrant.
  4. Mix in paprika, oregano, turmeric, and chicken base.
  5. Add can of tomatoes, roasted peppers, and water.  Stir.
  6. Add in lentils, rice, okra, and green olives.  Stir to combine and bring to a boil. 
  7. Turn heat down to low and simmer until water level is just above rice line.  Cover and continue to cook for 20 minutes.  Turn off heat and let sit for another 10 minutes without lifting the lid.
  8. Fluff and enjoy.  Trust me you will!
* Roasted Peppers
  • – peppers, washed and dried
  • – olive oil
  1. Heat oven at a broil.
  2. Coat peppers in olive oil.
  3. Place peppers on a baking sheet and place in the oven rack on a lower level.  Turn as each side browns and continue to cook until peppers are soft.
  4. Place cooked peppers in a bowl and cover with plastic wrap creating a air tight seal.  Leave to cool.
  5. Once cooled peel, deseed, and chop.


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