Arroz con Pollo is one of my favorite easy one-pot dinners that my whole family loves! I brown juicy chicken thighs to perfection and serve them atop a bed of fragrant rice with sweet peas. This is an all-in-one dinner idea that I make all the time!
There’s something about the phrase “one pot dinner” that gives me such a warm fuzzy feeling! Knowing that in just one pot I can prepare chicken, rice, and veggies for the whole family makes me smile. The best part? Only one dish to wash!
This arroz con pollo recipe is authentically Latin and draws influences from Spain and Puerto Rico. The rice is deliciously flavored with bold ingredients like chicken stock, tomato paste, and garlic, while the chicken is cooked with an array of seasonings guaranteed to make your mouth water. This is my take on the recipe but this is not authentic and def not as good as if you’re able to try it in Latin America!
What’s in This Arroz con Pollo Recipe??
- Spices: Salt, garlic powder, cumin, and cayenne pepper give the chicken a savory and slightly spicy flavor.
- Chicken: I used bone-in, skin-on chicken thighs because they are extra flavorful and juicy.
- Onion + Garlic: Create a savory base of flavor for the rice.
- Bell Pepper: Red bell pepper is best for color and flavor in my opinion. However, an orange or yellow bell pepper will work in a pinch.
- White Rice: Long-grain white rice works best in this recipe. Other types will have different cooking times.
- Broth: Low-sodium chicken broth adds so much flavor to the rice as it cooks.
- Tomato Paste: Adds a touch of umami flavor.
- Green Peas: Add a pop of sweetness and color. I used frozen for convenience.
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How to Store and Reheat
This homemade arroz con pollo will stay fresh in the refrigerator for up to 3 days. Be sure to keep it in an airtight container so it doesn’t dry out!
When you’re ready to enjoy your one-pot masterpiece, I recommend reheating it back in the pot. The microwave will most likely dry out both the rice and chicken. In the pot, consider adding a splash of broth to keep it from being dry as well.
Notes and Tips
- Do NOT skip browning the chicken! Although you can fully cook it and make sure it’s safe to eat by just cooking it with the rice, it won’t be nearly as delicious. The browned skin with all the seasonings is what makes this dish so unforgettable!
- Be careful not to let the peas sit for over 5 minutes with the lid on. If they overcook, they’ll quickly become mushy and lose their intended consistency.
Arroz con Pollo Recipe
Ingredients
For the Chicken:
- 2 teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- 5-6 bone-in skin-on chicken thighs
- 2 tablespoons cooking oil
For the Rice:
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1½ cups long grain white rice
- 3¼ cups low sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 cup frozen green peas
To Garnish:
- chopped cilantro
- lime wedges
Instructions
- In a small bowl, stir together salt, garlic powder, cumin, and cayenne. Use it to season both sides of the chicken.2 teaspoons salt, 1 teaspoon garlic powder, ½ teaspoon cumin, ¼ teaspoon cayenne, 5-6 bone-in skin-on chicken thighs
- Heat a large sauté pan over medium heat. Add in the oil and chicken, skin side down. Cook until golden brown, about 6 minutes per side. If the pan seems crowded, cook the chicken in 2 batches. Remove the chicken from the pan and set it aside.2 tablespoons cooking oil
- Add the onion and bell pepper to the pan. Cook until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the rice and cook until it is beginning to brown around the edges, about 60 seconds.1 yellow onion, 1 red bell pepper, 2 garlic cloves, 1½ cups long grain white rice
- Stir in the broth, tomato paste, and salt until well mixed and the tomato paste has dissolved. Return the chicken to the pan, skin side up, and bring the mixture to a simmer. Cover, and cook for 20-25 minutes until the rice and chicken are cooked through.3¼ cups low sodium chicken broth, 1 tablespoon tomato paste, 1 teaspoon salt
- Sprinkle on the frozen peas, cover and let sit off heat for 5 minutes.1 cup frozen green peas
- Serve with cilantro and lime wedges if desired.chopped cilantro, lime wedges
Notes
- In place of chicken broth, you can use water or vegetable broth.
- Feel free to use 4 chicken breasts instead of thighs. Or boneless skinless chicken thighs. Even drumsticks!
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