Faux "Arroz" Con Pollo


  • 3 lbs chicken thighs (boneless and skinless)
  • 1/4 cup cooking fat
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, half diced, half in strips
  • 8 cloves garlic, crushed
  • 2 tsp oregano
  • 1 tsp cumin
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 1 cup cut green beans
  • 1/4 cup red wine vinegar
  • 1/2 cup water or chicken broth


  1. Sprinkle salt and pepper on the chicken

  2. Heat oil in a Dutch oven or large pot over medium heat. When the oil is hot, add enough chicken to cover the bottom. Sear each side about 5 minutes (until it starts to brown), and remove from pot. Repeat until all of the chicken is cooked

  3. Add the onion, green bell pepper, diced half of the red bell pepper, and garlic to the remaining oil in the pot. Cook until the vegetables are soft

  4. Add the rest of the ingredients, except the sliced red bell pepper, to the pot, mix well, and bring to a boil. Reduce heat to low, add the remaining red bell pepper, and cook covered for 15. Remove cover, and cook another 15 minutes on low

  5. Serve and enjoy

Related recipes

Load more