Description
Arroz Con Pollo (Chicken and Rice) is a vibrant and comforting one-pot Latin American dish featuring tender chicken, long-grain rice infused with aromatic spices and herbs, surrounded by colorful vegetables. Perfect for family dinners or festive gatherings, this recipe blends authentic flavors with easy preparation to deliver a flavorful, satisfying meal that’s both kid-friendly and versatile.
Ingredients
Scale
Protein
- 4–6 chicken pieces (thighs or drumsticks, skin-on)
Grains & Legumes
- 2 cups long-grain rice
- 1/2 cup peas (fresh or frozen)
Vegetables
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 3 1/2 cups chicken broth
- 1 cup tomato sauce or 1 cup diced tomatoes
- 2 tablespoons olive oil
Herbs & Spices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads or 1 teaspoon turmeric
- Salt and black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Prep and Season the Chicken: Pat chicken pieces dry with paper towels and season generously with salt, black pepper, paprika, and ground cumin. This ensures the chicken is flavorful throughout.
- Brown the Chicken: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Place chicken skin-side down and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side briefly, then remove chicken and set aside.
- Sauté the Aromatics: In the same pot, add diced onions, minced garlic, and diced bell peppers. Sauté until softened and fragrant, about 4-5 minutes, creating the aromatic base of the dish.
- Add Rice and Spices: Stir in the rice, coating each grain with the oil and aromatics. Sprinkle in paprika, ground cumin, and saffron or turmeric. Add tomato sauce or diced tomatoes and mix well to combine all flavors.
- Cook Together: Nestle the browned chicken pieces back into the rice mixture. Pour in chicken broth, increase heat, and bring to a boil. Reduce heat to low, cover tightly, and simmer gently for 25-30 minutes until rice is tender and chicken is fully cooked.
- Add Peas and Finish: Stir in peas during the last 5 minutes of cooking for sweetness and color. Once done, remove pot from heat and let rest covered for a few minutes to allow flavors to meld and moisture to redistribute.
Notes
- Use bone-in chicken for richer flavor and juicier meat.
- Don’t skip browning the chicken to add depth and aroma.
- Toast the rice with the aromatics before adding liquids for a nuttier flavor.
- Cover pot tightly to trap steam and cook rice perfectly.
- Let the dish rest after cooking to achieve fluffier rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg