My arroz con pollo recipe combines juicy, bone-in chicken thighs, fragrant rice, and sweet peas, all cooked together in one pan for a satisfying weeknight dinner. Inspired by the Cuban and Dominican arroz con pollo traditions (aka rice with chicken), my recipe blends classic Latin flavors with a few practical shortcuts so you can have dinner on the table in under an hour.
Latin American Chicken with Rice
Chicken and rice is a staple meal all around the world, and every culture has their own spin on it. My favorite Cajun chicken and rice adds some spice. While Spanish chicken and rice adds briney olives.
Inspired by Latin American arroz con pollo, I created this simple one pot recipe with juicy chicken thighs and fluffy rice simmered in a tomato-y broth. This dish is made in one pan for convenience, with affordable and unfussy ingredients. I love the simple seasoning of the chicken combined with a pop of sweetness from the peas.
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Don’t Skip the Sear!
For the most authentic flavor and texture, I use bone-in, skin-on chicken thighs. Searing them first locks in moisture and builds a rich, golden fond at the bottom of the pan, which flavors the rice as it cooks. If you prefer white meat, you can swap in chicken breasts. But keep in mind you’ll need to reduce the cooking time slightly to prevent dryness.
One Pot Arroz con Pollo Recipe
Ingredients
For the Chicken:
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 5-6 bone-in, skin-on chicken thighs (*)
- 2 tablespoons vegetable 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 kosher salt
- 1 cup frozen green peas
Optional Garnishes:
- chopped fresh cilantro
- lime wedges
Instructions
- In a small bowl, stir together salt, garlic powder, cumin, and cayenne.2 teaspoons kosher salt, 1 teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon ground cayenne pepper
- Use it to season both sides of the chicken.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 vegetable oil
- Add the onion and bell pepper to the pan. Cook until tender, about 5-7 minutes.1 yellow onion, 1 red bell pepper
- Add the garlic and cook until fragrant, about 30 seconds.2 garlic cloves
- Add in the rice and cook until it is beginning to brown around the edges, about 60 seconds.1½ cups long-grain white rice
- Stir in the broth, tomato paste, and salt until well mixed and the tomato paste has dissolved.3¼ cups low-sodium chicken broth, 1 tablespoon tomato paste, 1 teaspoon kosher salt
- 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.
- 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 fresh cilantro, lime wedges
Notes
- After searing the chicken and sautéing the vegetables, add a splash of broth or white wine to lift the browned bits off the pan. This deepens the flavor of the rice.
- For a traditional color and subtle flavor, stir a pinch of saffron threads or annatto powder into the broth before simmering.
- 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.
- Properly cooked chicken thighs should read 165°F on an instant-read thermometer.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Arroz con Pollo Step by Step
Season the Chicken: In a small bowl, stir together 2 teaspoons of kosher salt, 1 teaspoon of garlic powder, ½ teaspoon of ground cumin, and ¼ teaspoon of ground cayenne pepper. Use it to season both sides of 5-6 bone-in, skin-on chicken thighs.
Sear the Chicken: Heat a large sauté pan over medium heat. Add in 2 tablespoons of cooking oil and the chicken, skin side down. Cook until golden brown, about 6 minutes per side. If the pan seems crowded, cook the chicken in 2 batches. Remember, we’re not trying to cook the chicken through at this point; we just want a good sear on the skin.
Sauté the Veggies: Add 1 diced yellow onion and 1 diced red bell pepper to the pan. Cook until tender, about 5-7 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Toast the Rice: Add in 1½ cups of long-grain white rice and cook until it is beginning to brown around the edges, about 60 seconds.
Simmer the Rice: Stir in 3¼ cups of low-sodium chicken broth, 1 tablespoon of tomato paste, and 1 teaspoon of kosher 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.
Cook the Rice and Chicken: Cover the pan with a tight-fitting lid, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through to 165°F.
Top with Peas: Sprinkle on 1 cup of frozen peas, cover, and let the pan sit off the heat for 5 minutes. This will thaw the peas without overcooking them. Serve your one pot arroz con pollo with fresh cilantro and lime wedges if desired.
How to Store, Freeze, and Reheat
Store arroz con pollo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium-low heat until warmed through. Add a splash of broth and cover the pot to revive the rice and add moisture back to the thighs.
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