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Arroz con Pollo is an amazing one-pot meal that tastes amazing. This chicken & rice dinner is so easy to make! Gather the family, and eat up!
This recipe first appeared at The Salty Marshmallow where I am a contributor.
One-pot meals are SO my jam, I absolutely love that I can bring a full-flavored dinner to the table, without destroying my kitchen! This chicken and rice dish is super easy, especially if you prep the ingredients ahead.
This is a comfort food classic, with a nod to Latin American and Spanish roots. I just love how simple the flavors are and how easy this is to make.
This Arroz con Pollo recipe is a VERY versatile dish, that can be adjusted to whatever you like, and have on hand. No wine – no worries! Use beer or some extra chicken stock. Only have red bell peppers? Not a problem! Truly, whatever you have on hand is going to work. The flavors are all there
You’ll need a large skillet with a lid, or a dutch oven for this recipe, but no special equipment is needed otherwise. I hope you love it as much as my family does!
What IS Arroz con Pollo?
Arroz con Pollo is literally translated as “rice with chicken” It’s a tasty Chicken & Rice dish that originated in Spain & Puerto Rico. It is a classic meal made in one pot, that is closely related to Paella.
Which rice to use for Arroz con Pollo:
Traditionally, Calasparra rice is used, but as that is difficult to find – I use both arborio rice (that I use in risotto), and regular long-grain rice interchangeably with no issues. Using arborio rice will get you a creamier texture, but you will have to stir it more often!
- CHICKEN – I use bone-in chicken thighs, but bone out works just as well. I don’t use breasts, as they tend to dry out with
- OLIVE OIL AND BUTTER – I always use salted butter – if you use unsalted butter, add a little extra salt.
- ONIONS, BELL PEPPERS – dice these up the same size. You could use any color bell peppers.
- SALT, PEPPER CUMIN, OREGANO, BAY LEAVES, PAPRIKA, SAFFRON – these all build the deep flavor of this dish! You can play around with the amounts of seasoning to your tastes.
- RICE – see above for rice notes. I used regular long-grain rice in this recipe.
- WINE – totally optional. You could use beer or extra chicken stock if you wish.
- CHICKEN STOCK – buy this or make your own chicken stock.
- PEAS – I use frozen peas, and I don’t bother to thaw them!
- ROASTED RED PEPPERS – these ARE optional, but they add a lovely sweetness and pretty color to the final dish.
HOW TO MAKE ARROZ CON POLLO
- COOK THE CHICKEN – Heat the oil over medium-high heat, season the chicken thighs with salt and pepper and add the chicken skin side own to the skillet, turning to brown each side. (We’re not fully cooking it right now, just browning, so don’t worry that it is still pink). Remove the browned chicken from the pot and set aside.
- COOK THE VEGETABLES – add the onions, red pepper, green pepper and cook until softened, then add the garlic, cumin and oregano.
- COOK THE RICE – Add the rice, and allow the oil/butter to coat each grain, then deglaze with white wine (sub chicken broth if you don’t want to use wine).
- ADD the bay leaf, the stock, paprika, and saffron and stir until well combined. Bring to a boil.
- RETURN THE CHICKEN TO THE POT, resting it gently on top, then cover and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
- The chicken is cooked when it reaches 165 degrees F when tested with a thermometer.
FAQs and Kylee’s Notes
- Add a can of fire-roasted tomatoes when you add the stock, you’ll get a deliciously smoky flavor, with the added flavor of the tomatoes.
- Adding some chorizo, or smoked sausage is another great way to add extra flavor and protein to this classic dish, without deviating too far from the original!
- Want more one-pot meals? (Of course you do)
- Tamale Pie – combining the flavors of a tamale, with some good old American convenience!
- Creamy Sausage Pasta – Using just one pan and items from the pantry, it’s super-fast and perfect for weeknights!
- One Pan Ham & Cheese Pasta – ready in less than 30 minutes that makes EVERYONE need seconds. Change up the pasta, and the cheese, but make it over and over!
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Arroz con Pollo
- 6 bone-in skin-on chicken thighs
- salt and black pepper to taste
- 2 Tbs olive oil
- 1 Tbs butter
- 1 medium onion finely diced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 cloves garlic finely minced
- 1 tsp cumin
- 1 tsp oregano
- 1.75 cups rice
- 1/2 cup wine use extra stock if you prefer
- 3 cups chicken stock
- 2 bay leaves
- ½ tsp smoked paprika
- pinch saffron threads
- 1 cup peas if frozen no need to thaw
- 1 cup roasted red peppers sliced sliced
- Heat a dutch oven with 1 tablespoon of the olive oil over medium-high heat.
- Add as much chicken as will fit in the pan without crowding – cook until the chicken it is golden brown on the bottom, 3-4 minutes. Turn the chicken over and cook until the other side is browned, 3-4 minutes longer; the chicken will still be pink inside.
- Transfer the chicken to a large plate. Repeat until all of the chicken is browned.
- Pour off all but 1 Tbs of oil, and melt the butter in the skillet over medium heat.
- Add the onion and bell peppers and cook until the vegetables start to become tender, 3-4 minutes.
- Add the garlic, cumin, oregano and cook, stirring, about 1 minute.
- Add the rice and stir well to allow the oil to coat each grain, then add the wine (if using) and allow to deglaze.
- Add the bay leaves, stock, smoked paprika and saffron. Bring to a boil.
- Add chicken to top of rice and juices. Reduce heat, cover, and simmer until chicken is cooked, rice is tender and most of the liquid has been absorbed (25-30mins)
- Sprinkle the frozen peas over the top and red peppers.
- Cover and cook until heated through.
- Remove bay leaves and serve.