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Does the phrase “one-dish meal” imply that the food was prepared in one dish? Or does it imply that the food can be eaten as a meal, in and of itself, without other side items? For the most part, this recipe fit both definitions, which is why I loved it so much. With the exception of having to marinate the chicken in a separate bowl, this can be made in just one pot…and it can be eaten as a meal unto itself. Lucky me!

Arroz con pollo does require some work and time, since you have to marinate the chicken and then brown it; dice and sauté the veggies; simmer the vegetables, rice and chicken in broth; and finally put the pot in the oven and bake. But the end product is really worth the work. Because the chicken simmered in liquid for a very long time, it came out extremely moist and fork-tender. I made the dish with long grain brown rice, which came out perfectly seasoned and fluffy. And the dish had all of B’s favorite veggies–onions, green peppers, peas and olives. He ate it with a little Sriracha sauce on the side (as he does with almost everything!), and said it was a keeper.

So, I’ll call this a one-dish meal. It had your protein, veggie and carbs all in one. No side items required, which was great since I didn’t have to worry about another dish to make and about how to make sure all the dishes were done at the same time. And to top it all off, it’s a great meal to freeze and it’s easy to pack for lunches. B ate this arroz con pollo for dinner again the next night, and the other two servings are sitting in the freezer, waiting for another day when a chicken-and-rice craving kicks in!

Recipe: Arroz con Pollo
Adapted from Epicurious
Serves 4

For chicken:

• 3 large garlic cloves, coarsely chopped
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
• 1 tablespoon vegetable oil

For rice:

• 1 lb onions, chopped (2 1/2 cups)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 large garlic cloves, minced
• 1/4 teaspoon crumbled saffron threads
• 1/4 cup dry white wine
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1/2 California bay leaf
• 1 (14- to 15-oz) can diced tomatoes, including juice
• 1 1/2 cups low-sodium chicken broth (12 fl oz)
• 1 cups water
• 2 cups long-grain brown rice (3/4 lb)
• 1 cup frozen baby peas (not thawed; 5 oz)
• 1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed

Special equipment: a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

Prepare chicken: Thoroughly mix garlic, orange juice, lime juice, salt and pepper. Put chicken pieces in a large bowl and pour marinade over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour.

Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.

Heat oil in 6- to 7-quart pot over moderately high heat, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.

Prepare rice and bake arroz con pollo: Put oven rack in middle position and preheat to 350°F.

Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.

While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.

Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.

Add all chicken except breast pieces, skin sides up, and gently simmer, uncovered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.

Cover pot tightly, then transfer to oven and bake, at least 30 minutes or until rice is tender and most of liquid is absorbed.

Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.