arroz con pollo recipe
The Best arroz con pollo recipe
What I love most about this dish is how balanced it is. You’ve got protein from the chicken, fiber and nutrients from the rice and veggies, and just enough spices to make it interesting without being overwhelming. Plus, it’s one of those meals where you can tweak it based on what you have on hand—swap in different veggies, adjust the seasoning, or even use brown rice for extra fiber. It’s comfort food without the guilt, which is exactly what I look for in a go-to recipe.
I also appreciate that it’s a one-pot meal, which means less cleanup for me. Between school runs, work, and everything else, I don’t have time to juggle multiple pots and pans. Arroz con pollo lets me get dinner on the table without the stress, and that’s a win in my book. Whether it’s a busy Tuesday or a lazy Sunday, this dish fits right in.
Classic Arroz con Pollo
A vibrant and flavorful one-pot dish featuring tender chicken and saffron-infused rice, a staple in Latin American and Spanish cuisine. This comforting meal is perfect for family dinners and gatherings.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 2 cups long-grain white rice
- 3 cups chicken broth (low-sodium preferred)
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp saffron threads (or 1 tsp turmeric for color)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- ½ cup frozen peas
- ½ cup diced carrots
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado
👨🍳Directions
-
1
Season the chicken thighs with salt, black pepper, smoked paprika, and cumin. Set aside. -
2
In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove the chicken from the skillet and set aside. -
3
In the same skillet, add 2 tbsp olive oil and reduce heat to medium. Add the diced onion, bell pepper, and carrots. Sauté for 4-5 minutes until softened. -
4
Add the minced garlic, tomato paste, cumin, oregano, and saffron (or turmeric). Stir and cook for 1-2 minutes until fragrant. -
5
Add the rice to the skillet and stir to coat it with the vegetable mixture. Pour in the chicken broth and add the bay leaf. Stir well and bring to a gentle boil. -
6
Return the chicken thighs to the skillet, nestling them into the rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F). -
7
During the last 5 minutes of cooking, sprinkle the frozen peas over the rice. Do not stir. -
8
Remove the skillet from heat and let it rest, covered, for 5 minutes. Discard the bay leaf. -
9
Fluff the rice gently with a fork, mixing in the peas. Garnish with chopped cilantro, lime wedges, and avocado slices before serving.
🔧Equipment
- Large skillet or Dutch oven with lid
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Arroz con Pollo Works
❓ Frequently Asked Questions About Arroz con Pollo
1. What type of rice is best for arroz con pollo?
The best rice for arroz con pollo is medium or long-grain rice, such as Bomba, Calasparra, or Jasmine rice. These varieties absorb flavors well without becoming mushy. Avoid short-grain rice, as it can turn too sticky.
2. Can I make arroz con pollo in a rice cooker?
Yes! Sauté the chicken, onions, garlic, and spices first in a pan, then transfer everything to the rice cooker with the rice and broth. Cook as you normally would for rice, and fluff it gently before serving.
3. How do I prevent my arroz con pollo from turning out dry?
To keep the dish moist, use the correct rice-to-liquid ratio (usually 1:1.5 or 1:2, depending on the rice). Also, avoid lifting the lid while cooking, as steam helps tenderize the rice. If needed, add a splash of warm broth at the end and let it sit covered for 5–10 minutes.
4. What can I substitute for saffron in arroz con pollo?
If saffron is unavailable, try turmeric (for color, though the flavor differs) or achiote powder (for a similar golden hue and earthy taste). A pinch of paprika can also add depth, but it won’t replicate saffron’s unique flavor.
5. Can I use frozen vegetables in arroz con pollo?
Absolutely! Frozen peas, carrots, or bell peppers work well—just add them frozen during the last 5–10 minutes of cooking to prevent mushiness. Fresh vegetables like green beans or corn can also be used for extra texture.
