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–+ servings
arroz con pollo in skillet
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4.42 from 12 votes

One Pot Arroz con Pollo Recipe

This arroz con pollo recipe is an easy one-pot dinner filled with juicy chicken thighs, fluffy and fragrant rice, and sweet peas.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 561kcal
Author: Becky Hardin

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
    mixed spices in a glass bowl.
  • Use it to season both sides of the chicken.
    5-6 bone-in, skin-on chicken thighs
    five seasoned raw chicken thighs on a wooden cutting board.
  • 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
    five seared chicken thighs and their accumulated juices in a skillet.
  • Add the onion and bell pepper to the pan. Cook until tender, about 5-7 minutes.
    1 yellow onion, 1 red bell pepper
    sauteeing diced onion, red bell pepper, and garlic in a pan.
  • 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
    toasting raw rice with garlic, onion, and bell pepper in a pan.
  • 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
    brothy vegetables and rice in a skillet.
  • Return the chicken to the pan, skin side up, and bring the mixture to a simmer.
    five seared chicken thighs nestled in brothy vegetables and rice in a skillet.
  • Cover, and cook for 20-25 minutes until the rice and chicken are cooked through.
    cooked arroz con pollo in a skillet.
  • Sprinkle on the frozen peas, cover and let sit off heat for 5 minutes.
    1 cup frozen green peas
    arroz con pollo topped with peas and lime wedges in a pan.
  • Serve with cilantro and lime wedges if desired.
    chopped fresh cilantro, lime wedges
    a serving of arroz con pollo topped with cilantro on a plate.

Video

Notes

*Feel free to use 4 chicken breasts instead of thighs. Or boneless skinless chicken thighs. Even drumsticks!
**In place of chicken broth, you can use water or vegetable broth.
Tips:
  • 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.
Storage: Store arroz con pollo in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 561kcal | Carbohydrates: 47g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 766mg | Potassium: 609mg | Fiber: 3g | Sugar: 4g | Vitamin A: 988IU | Vitamin C: 37mg | Calcium: 45mg | Iron: 2mg