Arroz Con Pollo Recipe
There’s just something magic about a big steaming pot of Arroz Con Pollo coming to life in your own kitchen—vibrant colors, irresistible aromas, and a hearty meal that feels like a warm hug from a good friend. This beloved chicken and rice dish delivers the kind of hearty comfort and bold flavor that’s made it a Latin American classic, perfect for bustling weeknights or laid-back Sunday dinners. With tender chicken, fluffy rice, and plenty of vegetables all simmered in one pan, Arroz Con Pollo checks every box for an unforgettable family meal.
Ingredients You’ll Need
Ingredients You’ll Need
Arroz Con Pollo truly shines because of its balance of simple, straightforward ingredients; each element is key to building layers of taste, color, and texture. From juicy chicken to fragrant spices, these pantry staples come together to create authentic flavors you’ll love.
- Chicken thighs: Bone-in, skinless thighs add rich flavor and stay perfectly tender throughout simmering.
- Salt: Brings the flavors together and seasons both chicken and rice.
- Black pepper: Offers a gentle warmth without overpowering any ingredient.
- Olive oil: Builds a beautiful base for browning the chicken and sautéing veggies.
- Onion: Lends natural sweetness and aromatic depth to the dish.
- Red bell pepper: Adds a pop of color and a hint of sweetness.
- Green bell pepper: Balances with a subtle, earthy flavor and crisp bite.
- Garlic: Boosts aroma and complexity—you’ll smell it the second it hits the pan!
- Long-grain white rice: Keeps things fluffy and soaks up all the delicious seasonings.
- Ground cumin: Brings earthiness and an essential Latin flavor to the pot.
- Smoked paprika: Adds gentle smokiness and a beautiful reddish hue.
- Dried oregano: Infuses a hint of herbal brightness to round out the flavors.
- Turmeric (optional): For an extra burst of golden color, it’s optional but lovely.
- Canned diced tomatoes: Creates a saucy base and brings slight tanginess.
- Chicken broth: Infuses the rice with savory depth while cooking everything to perfection.
- Frozen peas: Stirred in at the end, they pop with sweetness and keep things colorful.
- Fresh cilantro: Brightens every bite with its fresh, citrusy flavor.
- Lime wedges: Squeezed over just before serving for a delicious, zesty finish.
How to Make Arroz Con Pollo
Step 1: Season and Brown the Chicken
Begin by patting your chicken thighs dry, then season them generously on both sides with salt and black pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, nestle the thighs into the pan, careful not to overcrowd them, and brown each side for 4–5 minutes. This step locks in flavor and creates those delicious golden bits that will infuse the entire Arroz Con Pollo with savory richness. Transfer the browned chicken to a plate and set aside.
Step 2: Sauté Aromatics
Without wiping the pan, add diced onion, red bell pepper, and green bell pepper straight into the leftover oil and chicken drippings. Sauté for 4–5 minutes, stirring, until everything softens and starts to release its irresistible aroma. Add in the minced garlic and give it another minute—this is where the kitchen fills with the essence of home-cooked comfort.
Step 3: Toast the Rice and Spices
Sprinkle your long-grain white rice straight into the pan with the vegetables, followed by cumin, smoked paprika, oregano, and turmeric (if you’re using it). Stir everything constantly for 2–3 minutes, allowing the rice to toast and pick up all those flavorful spices and pan juices. This step is key for locking flavor into every single grain.
Step 4: Build the Broth and Simmer
Pour in the diced tomatoes, including their juices, and the chicken broth, then stir well to combine. Carefully nestle your browned chicken thighs (and any juices left on the plate) back into the rice mixture. Bring the whole dish to a gentle boil. Once bubbling, reduce the heat right down to low, cover the pot, and let everything simmer undisturbed for 25–30 minutes. This is where the magic happens—Arroz Con Pollo becomes the ultimate comfort food.
Step 5: Finish and Serve
Uncover the pan and sprinkle in the frozen peas. Fold them gently into the rice and chicken, then let everything cook together for another 3–4 minutes, just until the peas are hot and bright green. Off the heat, scatter fresh chopped cilantro over the top for a bright, herbaceous touch, and serve your beautiful Arroz Con Pollo with plenty of lime wedges on the side.
How to Serve Arroz Con Pollo
Garnishes
A handful of fresh cilantro scattered right before serving brings a fragrant, citrusy boost, and extra lime wedges on the table let everyone brighten their portion to taste. If you like, shower a few pimentos or sliced green olives over the top for classic Latin flair and extra color. These simple garnishes make every bowl of Arroz Con Pollo look just as festive as it tastes.
Side Dishes
Arroz Con Pollo is practically a meal in itself, but you can round out the table with a crisp green salad, some creamy avocado slices, or warm tostones (fried plantains) for a little contrast. A side of black beans or a simple salsa also goes beautifully if you’re feeding a crowd or want an extra-festive spread.
Creative Ways to Present
Celebrate the vibrant appeal of Arroz Con Pollo by serving it straight from the skillet family-style, or mound it onto a big platter for a rustic centerpiece. Try spooning the rice and chicken into individual bowls with toppings on the side for a build-your-own dinner party, or tuck leftovers into tortillas with greens and salsa for irresistible next-day wraps!
Make Ahead and Storage
Storing Leftovers
Arroz Con Pollo keeps well in the refrigerator, staying tasty and moist for up to 3 days. Transfer leftovers to an airtight container once cooled and try to keep the chicken pieces whole for best results—the flavors may even deepen overnight!
Freezing
If you want to freeze any extra Arroz Con Pollo, divide the fully cooled portions into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can be frozen for up to three months, making it a lifesaver for quick weeknight dinners.
Reheating
To reheat, place Arroz Con Pollo in a covered skillet with a splash of chicken broth or water to loosen things up and prevent sticking. Warm over medium-low heat until piping hot, gently stirring so the rice and chicken heat evenly. For smaller amounts, the microwave works too—just cover and reheat in short bursts, fluffing between intervals.
FAQs
What type Main Course
Long-grain white rice is perfect for Arroz Con Pollo—its fluffy texture soaks up all the rich flavors without becoming mushy. If you must substitute, choose a similar grain rather than anything sticky or short-grained.
Can I make Arroz Con Pollo with boneless chicken?
Absolutely! Boneless thighs or breasts can work, though bone-in chicken will give a bit more depth and tenderness. Just shorten the cooking time by about 5–8 minutes if going boneless to avoid overcooking.
Is Arroz Con Pollo spicy?
This version is mild and family-friendly, letting the cumin and smoked paprika shine. If you crave heat, a pinch of cayenne or diced jalapeño sautéed with the peppers adds a lovely kick!
Can you add more vegetables to Arroz Con Pollo?
Definitely. Feel free to toss in extra chopped tomatoes, carrots, or even corn for color and sweetness. Just keep the total volume reasonable so the rice cooks evenly in the pot.
Why isn’t my rice cooked all the way through?
If your rice is a bit firm, simply add a splash of chicken broth and cover to simmer for another few minutes. Every stovetop and pan is different, but those adjustments usually do the trick for perfect Arroz Con Pollo.
Final Thoughts
If you’ve never tried making Arroz Con Pollo at home, you’re in for such a treat. This is a dish that’s built to bring people together, fill your kitchen with color and warmth, and create memories with every bite. Go ahead—gather your ingredients, turn on some music, and let this classic comfort food become your new go-to favorite!
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Arroz Con Pollo Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Arroz Con Pollo is a classic Latin American dish featuring tender chicken thighs cooked with seasoned rice, bell peppers, and a blend of aromatic spices. This one-pot meal is flavorful, comforting, and perfect for a family dinner.
Ingredients
Chicken:
- 2 pounds bone-in, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Rice and Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon turmeric (optional for color)
- 1 (14.5-ounce) can diced tomatoes
- 3 cups chicken broth
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Season the chicken: Season the chicken thighs with salt and black pepper.
- Brown the chicken: In a large skillet, brown the chicken thighs on both sides, then set aside.
- Sauté vegetables: In the same skillet, sauté onions, bell peppers, and garlic until softened.
- Add rice and spices: Stir in rice, cumin, paprika, oregano, and turmeric. Toast for a few minutes.
- Cook with tomatoes: Add diced tomatoes and chicken broth. Nestle chicken back in the pan.
- Simmer: Cover and simmer until rice is tender and chicken is cooked through.
- Add peas: Stir in frozen peas and cook until heated through.
- Garnish and serve: Garnish with cilantro and serve with lime wedges.
Notes
- Add chopped pimentos or olives for a traditional twist.
- Leftovers are delicious the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 145mg
