Arroz con Pollo Recipe
If you’ve ever found yourself craving pure comfort on a plate, then you absolutely need to make Arroz con Pollo. This savory classic marries golden, juicy chicken with vibrant peppers, aromatic spices, and fluffy rice, all simmered to tender perfection in one pot. With every forkful, you’ll taste the warmth and personality of Latin American kitchens, making it impossible not to go back for seconds (or thirds). Arroz con Pollo is my go-to recipe when I want to impress friends or simply bring a little sunshine to a weeknight dinner, and it’s truly a dish that brings everyone together at the table.
Ingredients You’ll Need
Making Arroz con Pollo is a joyful dance of simple, reliable ingredients—each one has a distinct role in building up that irresistible flavor, color, and texture. From juicy chicken thighs to pops of fresh herbs, you’ll have everything you need for a dish that feels both special and comforting.
- Chicken thighs: Opt for bone-in, skin-on for maximum flavor and juiciness, but boneless works in a pinch.
- Olive oil: This silky oil helps sear the chicken and infuse the rice with richness.
- Onion: Provides that dependable base of sweetness and aroma to anchor the dish.
- Red bell pepper: Adds beautiful color and a subtle sweetness that brightens every bite.
- Green bell pepper: Brings a touch of earthy sharpness for depth and balance.
- Garlic: Three cloves for that unmistakable oomph—don’t skimp!
- Long-grain rice: Fluffy, separate grains are key for authentic texture; rinse for best results.
- Ground cumin: Warm, earthy spice that rounds out the savory notes.
- Paprika: Smoky and bold, it gives both taste and blush to the rice.
- Dried oregano: A little goes a long way to add herbal complexity.
- Chicken broth: Deepens the flavor and keeps the rice perfectly moist.
- Tomato sauce: Adds gentle tang and turns everything a beautiful golden-orange hue.
- Frozen peas: For a pop of green and a hint of sweetness at the end.
- Fresh cilantro: Chopped on top for a zesty, summery finish.
- Lime wedges: Squeeze over just before serving for bright, fresh balance.
- Salt and pepper: Essential for seasoning the chicken and rice just right.
How to Make Arroz con Pollo
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken thighs with salt and pepper. Heat up the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, lay the chicken thighs in, skin side down. Let them sizzle until gloriously browned and the kitchen smells amazing—usually about 5 to 6 minutes. Flip them over for another 3 minutes. Both sides should be golden and tempting. Set the chicken aside on a plate while you build the flavors in the pan.
Step 2: Sauté Onion and Peppers
In the same pan (don’t rinse it; all those tasty chicken bits are what makes Arroz con Pollo so delicious), toss in your diced onion, red bell pepper, and green bell pepper. Sauté for 4 to 5 minutes, stirring occasionally, until everything gets softened and starts to caramelize. Now, stir in the minced garlic and let it cook for about a minute until fragrant—your kitchen will thank you.
Step 3: Toast the Rice and Add Spices
Add your rinsed long-grain rice right into the mix. Sprinkle in the ground cumin, paprika, and dried oregano. Stir well, making sure the rice gets coated in all those lovely aromatics and spices. Toast the rice for about 2 minutes—this step adds great flavor and an irresistible nutty aroma to your Arroz con Pollo.
Step 4: Add Liquids and Nestle in Chicken
Pour in your chicken broth and tomato sauce, giving everything a thorough stir. Return the browned chicken thighs to the pot, nestling them into the rice and sauce so they’re partly submerged. Bring it all to a gentle boil, then reduce the heat to low and cover tightly. Let everything mingle and quietly simmer for 25 to 30 minutes, until the rice is fluffy and the chicken is tender and cooked through.
Step 5: Add the Peas and Finish
During the final 5 minutes of cooking, sprinkle in your frozen peas and cover again. They’ll steam perfectly in the residual heat, retaining their bright color and sweet bite. When everything’s ready, take the pan off the heat. Garnish with a shower of chopped cilantro and tuck some lime wedges around the sides. Your Arroz con Pollo is ready for its grand entrance!
How to Serve Arroz con Pollo
Garnishes
This is where Arroz con Pollo truly sparkles! Top each serving with a scatter of chopped fresh cilantro for a pop of flavor and color. Squeeze a wedge of lime over the top just before you dig in—the citrus brightens the dish and brings everything together so beautifully. For a personal touch, you can add sliced olives or little pimientos for even more visual flair.
Side Dishes
Arroz con Pollo is a complete meal in itself, but it’s lovely with simple sides. Try a crisp green salad dressed with lime and olive oil, or a platter of sweet fried plantains for that perfect yin-yang of flavors. Warm tortillas or a dollop of sour cream never hurt, either!
Creative Ways to Present
For family-style, bring your pot straight to the table and let everyone serve themselves—there’s something festive about passing the pan. For a dinner party, mound Arroz con Pollo onto a big platter, scatter it with extra cilantro and lime rounds, and tuck in a few colorful pepper strips. Or, portion it into individual bowls for cozy weeknight dinners where everyone gets a little more crispy chicken skin.
Make Ahead and Storage
Storing Leftovers
Store leftover Arroz con Pollo in an airtight container in the fridge once it’s cooled. It’ll keep beautifully for up to 3 days, and honestly, the flavors get even richer as they mingle overnight. Always chill leftovers within two hours for best food safety.
Freezing
To freeze, simply transfer cooled Arroz con Pollo into freezer-safe containers or hefty zip-top bags. Squeeze out as much air as possible before sealing. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
You can reheat Arroz con Pollo on the stovetop over low heat with a splash of chicken broth or water to keep the rice moist, stirring occasionally until hot. The microwave works, too—cover and heat in bursts, fluffing the rice between intervals for even warmth. If you’re lucky enough to have crispy chicken skin left, give it a quick zap under the broiler to bring back the crunch.
FAQs
Can I use boneless, skinless chicken instead?
Absolutely! Boneless, skinless chicken thighs or breasts make this dish a bit lighter and cut down on cooking time. You may want to reduce simmering by 5 minutes or so, and keep an eye out to avoid overcooking the chicken.
What type Main Course
Long-grain white rice is the classic choice, giving beautiful fluffy results without sticking. If you can’t find it, medium-grain will do, but avoid short-grain or sushi rice, which can turn gummy in this recipe.
Can I add other vegetables?
Definitely! Arroz con Pollo is wonderfully flexible—try tossed-in corn, carrots, or even a handful of chopped spinach in the last few minutes of cooking. Peas are traditional, but there’s plenty of room to get creative.
How do I prevent the rice from sticking or burning?
Using a heavy-bottomed skillet or Dutch oven helps prevent scorching. Keep the heat low after the initial boil, and resist the urge to lift the lid while simmering; this allows the steam to cook the rice gently and evenly.
Is Arroz con Pollo gluten-free?
Yes! This recipe doesn’t contain any ingredients with gluten, so it’s naturally gluten-free. Just double-check your chicken broth and any add-ins to make sure they’re safe for those with dietary sensitivities.
Final Thoughts
There’s nothing quite as soul-satisfying as sharing Arroz con Pollo with people you love. I hope you enjoy every colorful, comforting bite of this classic, and that it brings some extra warmth and joy to your dinner table. Try it soon—once you do, you’ll never look at chicken and rice the same way again!
Print
Arroz con Pollo Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Arroz con Pollo is a classic Latin American one-pot dish featuring seasoned chicken thighs, bell peppers, and rice cooked in a flavorful broth.
Ingredients
Chicken:
- 1 1/2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Other Ingredients:
- 1 1/2 cups long-grain rice
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup frozen peas
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Season Chicken: Season chicken thighs with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet or Dutch oven. Sear chicken thighs until browned, then set aside.
- Sauté Vegetables: In the same pan, sauté onion and bell peppers. Add garlic and cook.
- Cook Rice: Stir in rice, cumin, paprika, and oregano. Add chicken broth and tomato sauce. Return chicken to the pot.
- Simmer: Bring to a boil, then simmer until rice is tender and chicken is cooked. Add peas during the last 5 minutes.
- Finish: Garnish with cilantro and serve with lime wedges.
Notes
- Use boneless, skinless chicken if desired.
- Consider adding olives or pimientos for extra flavor.
- Serve with a side salad or fried plantains.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
