Classic Arroz con Pollo - One-Pot Chicken and Rice
Kathryn Henderson
Arroz Con Pollo
Comforting one-pot Latin chicken and rice slow-cooked with veggies and warm spices.
Nutrition (per serving)
Arroz con Pollo is one of those dishes that feels like a warm hug. This version roasts and browns bone-in chicken for deep flavor, then simmers it with long-grain rice, vegetables, and aromatic spices until everything is tender and the rice has soaked up that savory broth. It’s a simple, one-pot meal made for family nights, weekend gatherings, or any time you want something reliably homey and satisfying.
What I love about this recipe is how the flavors layer: caramelized chicken juices, a kiss of saffron or turmeric for color, sweet peas and bell pepper for brightness, and a scatter of fresh cilantro at the end. It’s forgiving, adaptable, and even better the next day—perfect for busy cooks who want a comforting, flavorful dinner with minimal fuss.
Ingredients
- Bone-in, skin-on chicken thighs:3 lb
- Long-grain white rice:2 cups
- Low-sodium chicken broth:4 cups
- Olive oil:3 tbsp
- Yellow onion, finely chopped:1 pieces
- Red bell pepper, diced:1 pieces
- Garlic cloves, minced:4 pieces
- Frozen peas:1 cup
- Tomato paste:2 tbsp
- Canned diced tomatoes (drained):6 oz
- Ground cumin:1 tsp
- Saffron threads (or turmeric):1/8 tsp
- Bay leaf:1 pieces
- Fresh cilantro, chopped:1/2 cup
- Lime wedges, for serving:2 pieces
- Green olives, sliced (optional):1/3 cup
- Kosher salt:1 1/2 tsp
- Freshly ground black pepper:1/2 tsp
Instructions
-
Pat the chicken thighs dry and season generously with 1 tsp salt and 1/4 tsp pepper.
-
Heat 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down until deeply golden, 6-8 minutes; flip and brown the other side for 4 minutes. Transfer chicken to a plate.
-
Reduce heat to medium, add remaining 1 tbsp olive oil, then add chopped onion and red bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
-
Stir in tomato paste, diced tomatoes, cumin, saffron (or turmeric), and bay leaf. Cook 1-2 minutes to meld flavors.
-
Add the rice and toast, stirring, for 1-2 minutes so the grains are coated and slightly glossy.
-
Pour in the chicken broth and scrape up any browned bits from the pan. Nestle the browned chicken thighs into the rice, skin-side up. Season with remaining salt and pepper.
-
Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 20-25 minutes until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
-
Remove from heat and let rest, covered, 5-10 minutes. Stir in frozen peas, sliced olives if using, and chopped cilantro. Adjust seasoning as needed and serve with lime wedges.
Tips & Notes
- Brown the chicken well — those caramelized bits are flavor gold for the rice.
- If you don’t have saffron, a pinch of turmeric gives the rice a lovely color with mild flavor.
- Use bone-in thighs for juicier results; you can swap for boneless if preferred but reduce cook time slightly.
- Let the pot rest off the heat for 5–10 minutes before fluffing to help the rice finish steaming and avoid stickiness.
