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Entrées|Latin Twist

Dried Cranberry Arroz Con Pollo



  • 3 Tbsp. Olive oil
  • 4 Chicken thighs, skin on
  • 1 tsp. Salt, divided
  • 1 Onion, small, finely chopped
  • 2 Garlic, cloves, chopped
  • 1/4 cup Dried cranberries, chipped
  • 1 1/2 cup Rice, long grain
  • 1 Pepper, red bell, diced
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 1 tsp. Achiote paste
  • 1/2 tsp. Cumin, dried
  • 1/4 tsp. black pepper
  • 1/4 tsp. White pepper
  • 1 bay leaf
  • 1 1/2 cup Chicken stock
  • 1/2 cup crushed tomatoes


  • 1/2 cup dried cranberries
  • 1/4 cup Cilantro, finely chopped


  • Heat oil in saucepan set over medium heat; cook chicken thighs, skin side down. Sprinkle with ½ tsp salt. Cook, turning once, for about 10 minutes or until golden and cooked through. Transfer to plate using slotted spoon; set aside.
  • Add chopped onion, garlic and cranberries to pan; cook, stirring occasionally, for 4 to 5 minutes or until fragrant. Stir in rice. Cook, stirring occasionally, for about 5 minutes or until translucent.
  • Stir in bell pepper, onion and garlic powders, achiote paste, cumin, black and white pepper, remaining salt, bay leaf, chicken stock and tomatoes. Return chicken to pan. Bring to boil; reduce heat to medium and cook for about 20 minutes or until rice is cooked and liquid is absorbed. Discard bay leaf.
  • Garnish: Sprinkle dried cranberries and cilantro over top. Serve immediately.
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